These Chocolate-Hazelnut Sables are a fancy kind of shortbread, perfect to pair with some coffee or tea!
The chocolate flavor here is pleasant and deep thanks to the pairing of cocoa powder and mini chocolate chips. The hazelnuts provides a welcome sporadic crunch.
The hazelnuts will need to have their brown papery skin removed for the recipe. Look at the end of the cookie directions for instructions on how to do that! It’s a fiddly, time-consuming thing, but it’s not hard, but do be careful with the fizzing-hot baking soda.
Bready or Not Original: Chocolate-Hazelnut Sables
These Chocolate-Hazelnut Sables are a special kind of shortbread. They require some initial effort to prepare the hazelnuts, but the prepared dough can then be frozen for weeks.
Servings: 50 cookies
Equipment
- food processor
- plastic wrap
- food scale
- parchment paper
- knife or bench knife
Ingredients
- 1/2 cup blanched hazelnuts see note for blanching advice
- 3 oz mini semisweet chocolate chips
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/4 cup white sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup turbinado sugar for topping
Instructions
- Use the food processor to finely chop the hazelnuts. Transfer them to a bowl with the mini chocolate chips.
- In another bowl, stir together the flour, cocoa, baking soda, and salt. Set aside.
- In a mixing bowl, beat together the butter and white and brown sugars until they are light and fluffy. Add the egg and vanilla. Gradually mix in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the hazelnuts and chocolate.
- Divide the dough between two long sheets of plastic wrap. Form the dough into logs, then encase in plastic, rolling to smooth out. Each should be about 1 inch high and 9 inches long.
- Wrap airtight and chill for at least an hour, or freeze for upwards of a month; thaw later in fridge.
- When it is baking time, preheat the oven at 350. Lay parchment paper on baking pan. Place turbinado sugar in a saucer.
- Use a knife or bench knife to slice logs about 1/4-inch thick. Press the top of each cookie into the turbinado sugar, then set spaced out on parchment.
- Bake for about 14 minutes. Let set for 5 minutes, then move to a cooling rack. Store in a sealed container at room temperature.
OM NOM NOM!
Notes
How to Blanche Hazelnuts: First of all, note that this makes enough to make two batches of these cookies, or use half for some other delicious purpose. Place 2 cups water in a deep pot. Slowly add 3 Tablespoons baking soda–it will fizz up, so please be careful! Add 1 cup hazelnuts and maintain at a boil for 3 minutes. In the meantime, fill a medium bowl with water and ice cubes. After the boiling time is up, use a slotted spoon to transfer the nuts to the ice bath. Use your fingertips to slide off the papery skin (if the skins don’t come right off, they may require a smidgen more boiling time). Once the skins are off, leave the nuts to air for a bit on a towel or paper towel before moving to a sealed sandwich bag in the fridge, or use in a recipe right away.
