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Black-and-White Sables
Credit:
Mikkel Vang
Recipe Summary
prep: 30 mins
total: 55 mins
Yield: Makes about 3 dozen
Ingredients
Ingredient Checklist
1 1/2 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1 1/2 sticks (3/4 cup) salted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar, plus more for rolling
1/2 teaspoon flaky sea salt, such as Jacobsen
1/4 teaspoon vanilla extract or paste
1 cup chopped white chocolate (5 ounces)
Cook's Notes
Cookie dough can be formed into logs and frozen, wrapped tightly in plastic, up to 3 months.For a cleaner contrast between the white and dark chocolate, shake chopped chocolate through a sieve to remove any small particles before folding into cookie dough.
Gallery
Black-and-White Sables
Credit:
Mikkel Vang
Recipe Summary
prep: 30 mins
total: 55 mins
Yield: Makes about 3 dozen
Gallery
Black-and-White Sables
Credit:
Mikkel Vang
Black-and-White Sables
Credit:
Mikkel Vang
Black-and-White Sables
Recipe Summary
prep: 30 mins
total: 55 mins
Yield: Makes about 3 dozen
Recipe Summary
prep: 30 mins
total: 55 mins
Yield: Makes about 3 dozen
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Yield: Makes about 3 dozen
Makes about 3 dozen
Ingredients
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks (3/4 cup) salted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar, plus more for rolling
- 1/2 teaspoon flaky sea salt, such as Jacobsen
- 1/4 teaspoon vanilla extract or paste
- 1 cup chopped white chocolate (5 ounces)
Directions
Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1 1/2-by-7-inch logs. Wrap each in plastic; refrigerate overnight.
Preheat oven to 350 degrees. Remove logs from refrigerator; let stand until sliceable, about 15 minutes. Using a serrated knife, cut into 1/4-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchment-lined baking sheets.
Bake, rotating once, until just set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Cook's Notes
Cookie dough can be formed into logs and frozen, wrapped tightly in plastic, up to 3 months.For a cleaner contrast between the white and dark chocolate, shake chopped chocolate through a sieve to remove any small particles before folding into cookie dough.
Cook’s Notes
Cookie dough can be formed into logs and frozen, wrapped tightly in plastic, up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Black-and-White Sables
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Reviews:
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All Reviews for Black-and-White Sables
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
