Chocolate Sablés
Ingredients
2 cups All purpose flour - 280g
6 tbsp Valrhona cocoa powder - I only used 35g
10oz Butter, room temperature - 285g
1 cup Icing sugar - 120g
a pinch of salt
1/2 tsp Instant coffee granulate, dissolved in 1 teaspoon of hot water)
4 tbsp Egg whites, lightly beaten
1/2 cup Chocolate chips (topping the cookies and some to snack on)
Preparation
1
Preheat oven to 350F (175C). Line baking sheet with baking sheet, set aside.
2
Prepare a pastry bag fitted with a large swirl/star tip (Wilton 1M), set aside.
3
Sieve flour and cocoa powder together, set aside.
4
Beat the butter, icing sugar and salt at medium speed until light and fluffy.
5
Then add the coffee mixture and egg white and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
6
Turn mixer on low and slowly add in the dry ingredients. Mix until just combined and transfer the dough to the prepared pastry bag.
7
Pipe dough onto prepared baking sheet and top with a piece of chocolate chip in the middle of each dough and bake for about 12 minutes.
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About
I really love this chocolate cookies that just melt in the mouth with a slight bitter and strong Valrhona cocoa powder flavour. Just can't stop popping these yummy cookies into my mouth!
Yield:
45-50 pieces
Added:
Tuesday, May 29, 2012 - 8:25am
