Umber Ahmad shares with us the recipe for the delicious chocolate sable cookies from her Mah Ze Dahr bakery
188 grams all-purpose flour
40 grams cocoa powder, we use Valrhona
1/2 teaspoon baking soda
11 tablespoons salted butter, at room temperature
133 grams dark brown sugar
50 grams granulated sugar
1/2 teaspoon Maldon salt
1 teaspoon pure vanilla bean paste
142 grams best-quality bittersweet chocolate, chopped into chip-size bits
Sift together flour, cocoa and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add in both sugars, the vanilla paste and Maldon salt. Beat well, on medium/high speed, for 4 minutes.
Add dry ingredients all at once. Mix only until incorporated. Add in chopped chocolate. Mix to incorporate.
Divide dough into two equal sized pieces. Shape each into a log, flattening and rolling as you shape. Wrap each log in plastic wrap and refrigerate overnight.
Cut into ½-inch slices. Bake at 350 degrees (325 degrees in a convection oven) for 12 minutes. Do not overtake. Let cool and enjoy!
With thanks to Umber Ahmad and Mah Ze Dahr Bakery