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
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)
- 100 gr cream
- 100 gr dark chocolate 70%
- 10 gr unsalted butter
- Raspberry jam
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.
- 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.
- 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.
- 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.