Intensely chocolate sables from Smitten Kitchen by Deb Perelman

  • all-purpose flour
  • dark chocolate
  • butter
  • egg yolks
  • Dutch-process cocoa powder
  • coarse sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chriscooks on September 11, 2020

    These are wonderful. I buzzed the chocolate in the food processor, and then used the FP to make the dough. The chocolate wasn't uniformly fine but the (smallish) lumps disappeared during baking. I rolled the dough into a cylinder and left it in the refrig overnight; it was easy to slice the next day. Before baking I dropped 1 or 2 flakes of sea salt onto each one. I made small thin cookies and got about 6 dozen.

  • meggan on February 15, 2015

    These are difficult to roll out as they are very crumbly. I sprinkled a little water on the dough which helped a little but don't expect to use complicated cookie cutters on them.

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