Cocoa Nib Sablés With Flaky Sea Salt Recipes

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COCOA NIB SABLéS WITH FLAKY SEA SALT



Cocoa Nib Sablés With Flaky Sea Salt image

Slightly more tender than shortbread cookies, golden French sablés have a deep buttery flavor and an appealing sandy texture. These are studded with crunchy cocoa nibs (also called cacao nibs), which lend a bittersweet flavor that's underscored by a drizzle of melted chocolate on top. If you don't have cocoa nibs, you can substitute mini chocolate chips, which make these cookies even richer.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield About 2 dozen

Number Of Ingredients 10

1 cup/225 grams salted European-style (cultured) butter (2 sticks), at room temperature
3/4 cup/95 grams confectioners' sugar
1 large egg yolk
2 teaspoons vanilla extract
1/8 teaspoon fine sea salt
2 1/2 cups/320 grams all-purpose flour
1/2 cup/65 grams cocoa nibs or mini chocolate chips
2 ounces bittersweet chocolate, chopped
1/4 teaspoon coconut oil
Flaky sea salt

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together butter and confectioners' sugar until smooth and fluffy. Beat in egg yolk, vanilla and fine sea salt until combined. Beat in flour until just combined, then fold in cocoa nibs.
  • Shape dough into a 1-inch-thick disk, wrap with plastic wrap, and chill for at least 1 hour and up to 3 days.
  • Between two sheets of parchment paper, roll dough until it's 1/4-inch thick, then chill the dough for at least 30 minutes or until firm.
  • Position racks in the top and bottom thirds of the oven, and heat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
  • Use a 2-inch round cutter to cut out cookies, and transfer to lined cookie sheets. Re-roll and cut scraps.
  • Bake cookies until they are puffed and deeply golden, 18 to 25 minutes, rotating and switching the cookie sheets on racks halfway through. Cool cookies on the baking sheets for 5 minutes, then use a spatula to transfer them to wire racks to finish cooling completely.
  • Place bittersweet chocolate in a small bowl with the coconut oil. Melt the chocolate in the microwave in 30-second bursts, stirring after each burst. Alternatively, place the bowl over a pot of simmering water, and stir until chocolate is smooth and melted.
  • Using a fork, drizzle the chocolate over the cooled cookies. Sprinkle with flaky sea salt while the chocolate is still melted. Let set for at least an hour or two before serving cookies. Or store in an airtight container, between layers of parchment or wax paper, for up to 3 days.

BROWNIE BITES WITH SEA SALT



Brownie Bites with Sea Salt image

Not too dense, not too cake-like, these brownies are a step up from Sam's, BJ®'s or Costco®'s brownie bites. The consistency is perfect and the sea salt finishes them perfectly.

Provided by Ed Price

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
fleur de sel (sea salt flakes) to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with plain or seasonally colored paper liners.
  • Combine butter, sugar, eggs, and vanilla extract in a large bowl. Mix vigorously with a wire whisk until butter is incorporated but you can still see bubbles of butter in the batter. Add flour, cocoa powder, baking powder, and salt. Mix gently until just incorporated; do not overmix.
  • Divide batter among the muffin cups using a small ice cream scoop. Gently cover the top of the brownies with a dusting of sea salt flakes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 22.1 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 85.3 mg, Sugar 16.8 g

COCOA SABLES



Cocoa Sables image

Crisp, buttery cocoa sables that are not too sweet, but very flavorful and easy to make!

Provided by alohaandmalu

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 1h40m

Yield 84

Number Of Ingredients 7

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
11 tablespoons unsalted butter, softened
½ cup white sugar
1 egg yolk
1 teaspoon vanilla extract

Steps:

  • Mix flour, cocoa powder, and salt in a bowl and set aside.
  • Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened.
  • Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.
  • Refrigerate dough for at least 1 hour, and up to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart.
  • Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.

Nutrition Facts : Calories 28.8 calories, Carbohydrate 3.3 g, Cholesterol 6.4 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 5.6 mg, Sugar 1.2 g

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