Sea Salt Chocolate Sables Cookies

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Crispy on the outside, and chewy on the inside, these Sea Salt Chocolate Sable Cookies are the ultimate chocolate cookie! Perfect for when you just need a little bit of a chocolatey treat.

Salted Chocolate Sables Cookies

Prep Time: 10 Minutes
Cook Time:
15 Minutes
Additional Time: 45 Minutes
Total Time:
1 Hour, 10 Minutes
Servings:
24 Cookies

Cookies are my jam…Chocolate Crispy Shortbread Cookies known as sable cookies are the jam to my peanut butter sandwich. These cookies take shortbread to a whole new level.

I first had a chocolate sable cookie at one of our local coffee shops. I typically don’t order baked goods, but who could resist with a good cup of tea? This cookie sent me into a tailspin of wanting more.

These are easy to make cookies. The only step that takes a bit of effort is grating your chocolate. This chocolate is what gives these cookies the rich taste that will have you going head over heels for more.

If you do have trouble with grating up chocolate, you may want to try mini chocolate chips. While I can not personally speak for the outcome. It is just another option that may work. These cookies are of the slice-and-bake variety.

What are Sable Cookies?

Sables is a type of French shortbread cookie noted for its crumbly, melt-in-your-mouth consistency. Sable means sandy, referring to a crumbly texture. They are a thin shortbread cookie.

Now these cookies originated in Sablé-sur-Sarthe in France. These types of cookies are very popular in France, just like chocolate chip cookies here in the U.S. And believe me once you give them a go, you will see why.

Tips for Making These Cookies

These cookies are not as forgiving as many of the other cookie recipes I have shared here on Inspiring Savings. These are more delicate and need to be refrigerated at the time points mentioned in the instructions. If you follow the directions as stated, you will have no problems making these sable cookies.

  • This sable cookie dough can be made and frozen for up to 2 weeks prior to baking.
  • Make sure that your egg and salted butter are left at room temperature.
  • Do not substitute table salt for coarse sea salt. You need a good flaked sea salt.
  • Don’t forget to scrape down the sides of your bowl while mixing.

Ingredients Needed To Make Chocolate Sables

  • 1 ¼ cups All Purpose Flour
  • ½ cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Coarse Sea Salt
  • 4 oz Milk Chocolate – high quality, grated
  • ½ cup (1 stick), Salted Butter – at room temperature
  • ¾ cup Granulated Sugar
  • 1 Large Egg – at room temperature
  • 1 tsp Vanilla Extract
  • ¼ Cup Granulated Sugar For Rolling

How to Make These Sea Salt Chocolate Sables

STEP ONE: Chill chocolate for 30 minutes in the refrigerator. Once chill, grate the chilled chocolate with a fine grater and set it aside. Chilling beforehand will prevent the chocolate from melting.

STEP TWO: Whisk together the dry ingredients in a medium bowl – flour, cocoa powder, baking soda, and sea salt. Use a whisk to mix until well blended.

STEP THREE: Then in a medium bowl or using a stand mixer, beat butter and sugar until it looks light and fluffy for roughly 2 minutes.

STEP FOUR: Next, add in vanilla and egg and beat until it is creamy in appearance, about 90 seconds. Fold in grated chocolate with a spatula. Using your hands, bring the dough together by lightly squeezing.

Making them into rolled logs

STEP FIVE: Divide the dough in half. Roll each piece of dough into a log. Then place the dough into a large food storage bag or use plastic wrap. Seal and repeat with the other half. Place the dough in the freezer for 25 minutes or if time allows 1 hour in the refrigerator.

STEP SIX: Preheat the oven to 325 degrees. Line cookie sheets with parchment paper or use baking mats. Roll the logs of dough in the granulated sugar you set aside.

STEP SEVEN: Next, slice the logs of cookie dough about a ½-inch thick. Place each slice 2 inches apart on lined cookie sheets. Refrigerate cookies once more, for 15 minutes before baking.

STEP EIGHT: This is important to ensure your cookies will hold their shape. Then bake for 10-12 minutes. Remove from the oven and let cool on the pans, for about 5 minutes.

How To Store Your Cookies

These cookies store great! For best freshness, I like to keep them for up to 7 days in an airtight container at room temperature. But you can also freeze these in that same airtight container for up to 6 months.

     

Sea Salt Chocolate Sables Recipes

These Sea Salt Chocolate Sable Cookies are buttery, chewy, and loaded with delicious chocolate flavor. They are delicious and rich shortbread cookies.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our recipes.

Yield: 24 Cookies

Sea Salt Chocolate Sables Cookies

Stacked Chocolate Sable Cookies

Crispy on the outside, chewy on the inside, these Sea Salt Chocolate Sable Cookies are the ultimate chocolate cookie! Perfect for when you just need a little bit of a chocolatey treat.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 ¼ cups All Purpose Flour
  • ½ cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Coarse Sea Salt
  • 4 oz Milk Chocolate – high quality, grated
  • ½ cup (1 stick), Salted Butter – at room temperature
  • ¾ cup Granulated Sugar
  • 1 Large Egg – at room temperature
  • 1 tsp Vanilla Extract
  • ¼ Cup Granulated Sugar For Rolling

Instructions

  1. Chill chocolate for 30 minutes in the refrigerator. Once chill, grate the chilled chocolate with a fine grater and set it aside. Chilling beforehand will prevent the chocolate from melting.
  2. Whisk together the dry ingredients in a medium bowl – flour, cocoa powder, baking soda and sea salt. Use a whisk mix until well blended.
  3. Then in a medium bowl or using a stand mixer, beat butter and sugar until it looks light and fluffy for roughly 2 minutes. Next, add in vanilla and egg and beat until it is creamy in appearance, about 90 seconds. Fold in grated chocolate with a spatula.
  4. Using your hands, bring the dough together by lightly squeezing. Don’t over knead.  
  5. Divide the dough in half. Roll each piece of dough into a log. Then place the dough into a large food storage bag or use plastic wrap. Seal and repeat with the other half. Place the dough in the freezer for 25 minutes or if time allows 1-hour in the refrigerator.
  6. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper or use baking mats. Roll the logs of dough in the granulated sugar you set aside.
  7. Next, slice the logs of cookie dough about a ½-inch thick. Placing each slice 2-inches apart on lined cookie sheets. Refrigerate cookies once more, for 15 minutes before baking. This is important to ensure your cookies will hold their shape.

Notes

This sable cookie dough can be made and frozen for up to 2 weeks prior to baking.

Make sure that your egg and salted butter are left at room temperature.

Do not substitute table salt for coarse sea salt. You need a good flaked sea salt.

Don’t forget to scape down the sides of your bowl while mixing.

Nutrition Information:

Yield:

24

Serving Size:

2

Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 160mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g

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3 Comments

  1. Absolutely delicious! I made these cookies over the weekend . So easy to make, which is what I was looking for and they tasted great. My husband is not much of a sweet eater and asked me to make them often. That says alot about these cookies. They are not to sweet and have a crispy outside and a soft inside. A great thing about this recipe is you can make just a few and keep the logs of dough in the freezer. Thanks for sharing this recipe, My husband’s new favorite cookie

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