I have probably written so many cookie recipes, so many cookie articles, and took so many cookie photos. But I don’t count the numbers. They keep on coming. And especially now, during this pandemic, cookie consumption is rising like crazy.
Especially when you talk about cookie swap for the Holidays, chocolate chip cookies, chocolate crackle cookies, ginger cookies, peanut cookies, almond cookies, all of a sudden you realize the world of cookies is infinite. There will always be another delicious recipe, another irresistible cookie, another ingredient that is worth exploring.
The only thing that can make me stop writing about cookies is a deadline, and as we have the holidays approaching and you are dying to try another amazing cookie recipe, I got my deadline right here.
The other interesting part about cookies is how giftable they are. Recently, I wrote an article about happiness, find it here. Let me tell you something, if money can’t buy happiness, money can buy ingredients and with that, you can make cookies. And let’s be honest, cookies = happiness!
There are cookies from all over the world. Moroccan cookies, Italian cookies, Brazilian cookies, French cookies and we can go and on. Some cookies have conquered the world. Some cookies are still undiscovered. But one thing we must agree: American cookies rock! They are all mighty. They ignited a cookie mania all over the world. And when I say cookie, of course, we can include brownies, bars, small little madeleines, and other cousins in the bucket.
If you like us to feature more cookies, talk to us. E-mails us, leave a comment and tell us about your fond memories and your favorite cookies. We want to hear from you because we know that you love cookies as much as we do!
This recipe is inspired by Dorie Greenspan’s cookbook, Dorie’s Cookies.
Chocolate Sable with White Chocolate Chips
Makes about 36 cookies
1 ¼ cups (170g) all-purpose flour
1/3 cup (28g) unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, cut into chunks, at room temperature
2/3 cup (134g) packed light brown sugar
¼ cup (50g) sugar
¼ teaspoon salt
1 teaspoon vanilla extract
5 oz (142g) white chocolate chips
- Sift the flour, cocoa, and baking soda together.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy, and homogeneous, about 3 minutes. Beat in the salt and vanilla. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. Toss in the white chocolate chips and mix to incorporate. This is an unpredictable dough: sometimes it’s crumbly, and sometimes it comes together and cleans the sides of the bowl. Happily, no matter what, the cookies are always great.
- Turn the dough out onto a work surface and gather it together, kneading it if necessary, to bring it together. Divide it in half. Shape the dough into logs that are 1 ½-inch in diameter. Don’t worry about the length. Get the diameter right, and the length will follow. (wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
- Center a rack in the oven and preheat it to 350˚F. Line two baking sheets with parchment paper or silpat.
- Working with one log at a time and using a long, sharp knife, slice the dough into ½-inch thick rounds. (the rounds might crack as you’re cutting them, don’t be concerned, just squeeze the bits back onto each cookie. Arrange the rounds on the baking sheet, leaving about 2 inches between them. Bake the cookies for 12 minutes, don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling. Tack and let the cookies rest until they are only just warm, at which point you can munch them, or let them reach room temperature (I think the texture is more interesting at room temperature). Bake the remaining dough on cool sheets.