Sablés you ask? A sablé is the French shortbread! It’s just fancier because of the name… and maybe a little more grown up.
These cookies are made with a “coffee extract” made with 1 1/2 tablespoons of instant espresso mixed with just 1 tablespoon of boiling water. The combination of the espresso flavor in the dough, and the chopped bittersweet chocolate is lovely, and not overly sweet.
These Espresso Chocolate Sablés are a lovely little crumbly nibble and definitely the perfect cookie for grown ups. They are perfect with coffee, but if you’d rather have a glass of milk, I totally get it.
To get this cute disk-y shape, I baked these in my no-longer-a-single-use mini cheesecake pan! Purchase justified! To those of you who bought the pan after seeing these mini cheesecakes, I now have another recipe for you (including my friend Sally from Bewitching Kitchen check out her blog). If you don’t have the pan, you can bake them in a regular sized muffin pan.
If you use the dark cheesecake pan, you will have to reduce the baking time considerably, as I learned by burning the first batch! I later discovered that there is a mini cheesecake pan made by Chicago Metalic that is light colored. One may or may not have jumped into my Amazon shopping cart.
This month, the Fantastical Food Fight is all about shortbread. Shortbread is pretty much my all time favorite cookie. Flour, sugar, butter, and salt. No leavening, no eggs, nothing to rise and collapse, and that wonderful crumbly, sandy texture. Add some of your favorite flavorings and add-ins, dip them in chocolate, or top them with some sparkly sugar. They will always be reliable and tasty. There are 21 shortbread cookie recipes (including four sablés) on this blog. That’s how much I love them.
- 1 1/2 tablespoons instant espresso
- 1 tablespoon boiling water
- 8 ounces (226 grams) unsalted room temperature butter, cut into pieces
- 2/3 cups (80 grams) powdered sugar
- 1/2 teaspoon fine sea salt
- 1/16 teaspoon (pinch) of cinnamon
- 3/4 teaspoon vanilla
- 2 cups (272 grams) unbleached all purpose flour
- 4 ounces (113) grams bittersweet chocolate, finely chopped
- Mix the espresso into the boiling water and set aside to cool.
- In the bowl of a stand mixer, using the paddle attachment (or in a large bowl with a hand mixer), beat the butter, sugar, salt, and cinnamon on medium for about 3 minutes until smooth and blended. Add the vanilla and espresso mixture and mix on low.
- Add all of the flour and mix on low at first to not spray your counter with flour (I usually mix with the paddle by hand for a minute so that I don’t have flour everywhere). Mix on low until the flour is just incorporated. Add the chocolate and mix until evenly distributed. Give the dough a few squeezes with your hands to be sure it is fully mixed.
- Divide the dough in half and press and roll (with a rolling pin) each half into a 1/4 inch thick disk between two pieces of parchment paper. Place the disks on a quarter sheet pan or large plate and refrigerate for at least 2 hours and up to two days. It can also be frozen up to two months.
- When ready to bake, preheat the oven to 325 degrees F. Butter or spray a muffin tin (or mini cheesecake pan) with spray oil. Cut the dough with a 2 inch circle cookie cutter and place the rounds of dough into the muffin or cheesecake tins. Gather up the scraps, re-roll, chill, and recut the dough while baking the first pans.
- Bake the cookies on the center rack for 18 minutes for a light colored pan, and about 14 minutes for a dark colored pan, until they have a slight color and are slightly firm to the touch. Since I had only one pan, I baked my cookies in three shifts, keeping the rest of the dough in the refrigerator.
- Place the tins on a wire rack and let cool for about 10 minutes. Remove them from the pan and let cool completely on the rack. If you are using the cheesecake pan with the removable bottoms, you can remove them in 5 minutes by pushing them up with your finger. Be sure to cool the pan completely before adding more dough.