If you want an ultra delicate dessert with a rich chocolate flavor and a bright chocolate taste, try Viennese Chocolate Sablés.
The original recipe for this delicious cookies was created by the famous French pastry chef Pierre Hermé. The classic Viennese Chocolate Sablés by Pierre Hermé has a “W” shape. Of course, you can make your own design for the cookies. I usually shape them in beautiful classic curly circles. Also, I use an adapted version of the recipe.
The original recipe you can find in this book: Chocolate Desserts by Pierre Herme
These cookies are very easy to bake. Just make sure to weight all the ingredients very carefully and accurately to get the right dough consistency. Then, you would have crunchy, and crumbly cookies.
Ingredients:
- 7 oz butter – very soft
- 3 1/2 oz confectioners’ powdered sugar
- a pinch of salt
- 2 egg whites (you can use remaining egg yolks in this recipe)
- 1 tsp vanilla extract
- 7 1/2oz all-purpose flour
- 1 oz cocoa powder
- 1 tsp baking powder
- 1-2 Tbsp ground almonds
Cooking Directions:
- In a stand mixer bowl, whip a very soft butter until fluffy and its color changes to white.
- Add sifted confectioners’ powdered sugar and salt and whisk well.
- Wisk in egg whites.
- Add vanilla extract and whisk again.
- Sift flour, cocoa powder, and baking powder and add stir into the butter mixture until all the ingredients are just combined. Do not overmix.
- It is easier to work with dough in batches. Spoon about 1/3 of the dough into a pastry bag with a star nozzle. Pipe cookies in the desired shape onto a cookie sheet covered with a silicone baking mat or parchment paper about 1 inch apart. I make about 1-inch circle cookies. Work similarly with other batches.
- Bake in a pre-heated to 375F oven for 12 minutes.
- Once ready, remove from the oven and sprinkle with ground almonds.
Let cookies cool for 15-20 minutes. Serve with coffee, tea, or milk and enjoy!