Salted Chocolate Sablé Cookies

🧂 Ingredients

• 225 g salted butter

  softened
• 100 g granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 250 g all-purpose flour
• 30 g cocoa powder
• 1 teaspoon espresso powder
• ½ teaspoon baking soda
• 150 g dark chocolate

  roughly chopped, plus additional 30g for drizzling (optional)
• flaky salt

  for sprinkling

Instructions

• 1 In a medium bowl, stir together the flour, cocoa powder, espresso powder, and
  baking soda. Set aside.
• 2 In a mixing bowl, cream together the softened butter, sugar, egg yolk, and
  vanilla extract with an electric mixer until creamy. Add in the flour mixture
  and mix on low speed until it becomes crumbly. Mix in the chopped chocolate
  until distributed.
• 3 Pour the dough out onto a sheet of plastic wrap and press the crumbs together
  with your hands until it sticks together. Divide in half and form each half into
  a log shape about 2" wide and 6" in length. Place each log onto a separate sheet
  of plastic wrap. Fold the wrap over the log and roll against the counter to
  create a cylindrical shape. Flatten the ends of each log. Refrigerate for at
  least 4 hours or overnight until solid.
• 4 Preheat oven to 350F and line a baking sheet with parchment paper.
• 5 Unwrap the chilled logs and use a serrated knife to cut ½" discs out. This dough
  is very crumbly so the cookies may break apart while cutting but you can just
  press them back together.
• 6 Place cookie rounds on the baking sheet with 1-2" between each cookie and bake
  for about 15 mins.
• 7 Let the cookies cool on the baking sheet for 5-10 minutes before moving them to
  a wire rack to cool completely.
• 8 Melt 30g of chocolate and transfer to a small piping bag or ziploc bag with the
  tip cut off. Drizzle the chocolate across each cookie and sprinkle with flaky
  salt before it hardens.

Nutrition Info