Espresso Chocolate Sablés Cookies Recipe
These Espresso Chocolate Sablés Cookies offer a delightful buttery texture combined with rich espresso and bittersweet chocolate flavors. Perfectly crisp on the outside and tender inside, these French-inspired cookies are ideal for coffee lovers looking for an elegant treat.
- Prep Time: 20 minutes
- Cook Time: 14-18 minutes
- Total Time: 2 hours 38 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Espresso Extract
- 1½ tbsp instant espresso
- 1 tbsp boiling water
Cookie Dough
- 8 oz (226g) unsalted butter, room temperature, cut into pieces
- ⅔ cup (80g) powdered sugar
- ½ tsp fine sea salt
- Pinch (1/16 tsp) of cinnamon
- ¾ tsp vanilla extract
- 2 cups (272g) unbleached all-purpose flour
- 4 oz (113g) bittersweet chocolate, finely chopped
Instructions
- Make espresso extract: Stir the instant espresso into boiling water until fully dissolved. Allow this espresso extract to cool completely before using it in the dough.
- Cream base: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, powdered sugar, fine sea salt, and cinnamon together on medium speed for about 3 minutes until the mixture is smooth and creamy.
- Add flavorings: Mix the vanilla extract and the cooled espresso extract into the butter mixture until well combined, ensuring that the flavors are evenly distributed.
- Mix in flour: Gradually add all of the unbleached all-purpose flour to the mixture. Mix slowly at first to avoid flour flying out of the bowl, then blend just until the dough comes together without overmixing to keep the texture tender.
- Add chocolate: Stir in the finely chopped bittersweet chocolate evenly throughout the dough. If necessary, gently knead the dough by hand to ensure the chocolate is well incorporated.
- Shape dough: Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper into a disk approximately ¼-inch thick. Chill the dough disks in the refrigerator for at least 2 hours, or up to 2 days. For longer storage, the dough can be frozen.
- Prepare to bake: Preheat your oven to 325°F (163°C). Lightly grease a muffin or mini cheesecake pan to prevent sticking.
- Cut and bake: Remove the chilled dough from the fridge. Using a 2-inch round cookie cutter, cut circles from the dough and place each circle in the wells of the prepared pan. Re-roll any scraps to cut additional cookies as needed.
- Bake: For cookies baked in a light-colored pan, bake for 18 minutes. If using a dark-colored pan, bake for about 14 minutes. The cookies should be lightly golden and just firm to the touch when done.
- Cool and serve: Allow the cookies to cool in the pan for 10 minutes before transferring them to a wire rack. Make sure they are completely cooled before storing to maintain their crisp texture.
Notes
- Chilling the dough is essential for texture and easier handling.
- If you don’t have a muffin or mini cheesecake pan, use a baking sheet lined with parchment paper, spacing cookies evenly.
- For stronger espresso flavor, increase the espresso powder slightly but be cautious to not make the dough too wet.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use high-quality bittersweet chocolate for the best flavor contrast against the espresso.
Keywords: Espresso cookies, chocolate sablés, French cookies, coffee flavored cookies, buttery chocolate cookies
