It is the time of the year when cookies are more important than ever. When it comes to holiday get-togethers, chocolate never disappoints!
These chocolate sandwich cookies are double the fun and delicious with a cup of tea or coffee or after a hearty meal. They will please everyone and they are easy to make! We keep them plain but you can make it a family affair with the kids and add some frosting on top.
Festive chocolate cookies
It's the time of the year for chocolate cookies!
EQUIPMENT (affiliate links)
Kitchen aid
Decorative cutters
Piping bag
Ingredients
Chocolate sablé cookies
- 120 gr unsalted butter
- 90 gr icing sugar
- 25 gr almond powder
- 1 pinch salt
- 45 gr eggs
- 210 gr plain flour
- 10 gr cocoa powder
- ¼ tsp baking soda (optional)
Chocolate ganache
- 100 gr cream
- 100 gr dark chocolate 70%
- 10 gr unsalted butter
Garnish
- Raspberry jam
Instructions
Prepare the dough:
- Use a blender to mix the butter with the icing sugar and salt until light and fluffy. Add the eggs and beat until combined.
- Sift the flour, the cocoa and baking soda, add to the mixture and mix until combined.
- Make a ball from the dough, wrap in a cling film and refrigerate for 30 minutes.
Prepare the ganache:
- Chop the dark chocolate and place into a glass or stainless steel bowl.
- Bring the cream to a simmer, pour immediately over the chocolate and leave it for a few minutes.
- Add the butter and stir until smooth.
- Transfer the chocolate ganache into a piping bag.
Cutting cookies:
- On a floured working space, gently roll out the chocolate sablé dough until it is 3mm thick.
- Cut into shapes you like such as stars, rounds, squares. You can also make print marks in the centre of the biscuit or cut the centre out.
- Align all cookies on parchment paper or a silicone mat.
Baking cookies:
- Heat up the oven to 165°C and bake for 8 -10 minutes for the smaller ones and 10 -12 minutes for the thicker ones.
- Let the cookies cool completely and spread some chocolate ganache on them. You can close it with another cookie to make a sandwich.
- Any cookies that are cut in the centre can be filled with the raspberry jam or any jam of your choice.
Notes
- It is important to sift the flour and especially the cocoa powder to remove lumps.
- Avoid over mixing the flour into the creamed butter mix as it will give stretch and elasticity to the dough. I usually mix until just combined and finish by hand.
- The chocolate sablé dough can be made the day before.
- You can use the ganache right away if you want to use it for dipping fresh fruits, coating a cake… but for this recipe it is recommended to wait until the ganache gets cold and firm.
Nutrition for 1 portion
Calories: 395kcalCarbohydrates: 40gProtein: 6gFat: 24gCholesterol: 73mgSodium: 68mgFiber: 2gSugar: 16gVitamin A: 620IUCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was! #culinaryambition