Soft & Buttery Chocolate Sablé Cookies
The French term “sablé” is used often to describe doughs used for various purposes and means “sandy” because of the delicate and pleasing sandy texture the mixing method lends to the product. These are my favorite European-style chocolate cookie! The recipe is adapted from that of Pierre Hermé and here you’ll watch the method for perfectly mixing and piping them.
Their outer crust represents that wonderfully delicate sandy texture which contrasts so nicely with the moist and buttery center – and above all else they are so chocolaty when you choose the ideal cocoa powder. The video shows you the method for making these without an electric mixer and reveals several of my hints for success.