Rich and buttery slice-and-bake French-style cookies with a tender crumb and deep cocoa flavor, packed with chunks of melted dark chocolate—these double chocolate sablés are crisp at the edges, soft at the center, and irresistibly indulgent. Perfect for gifting, teatime, or a refined dessert tray.

Why You’ll Love This Recipe

These cookies are a chocolate lover’s dream. The sablé (French for “sandy”) texture offers a delicate crumb that melts in your mouth. Combining high-quality cocoa powder and dark chocolate chunks gives these cookies a rich, layered chocolate flavor that is both sophisticated and comforting. The dough is simple to prepare and can be stored in the refrigerator or freezer, making it easy to bake fresh cookies whenever you wish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unsalted butter, softened
powdered sugar
sea salt
vanilla extract
all-purpose flour
unsweetened cocoa powder
dark chocolate, chopped into small chunks

directions

In a large bowl, cream together the softened butter, powdered sugar, sea salt, and vanilla extract until light and fluffy.
Sift in the flour and cocoa powder. Mix until the dough is uniform and soft.
Fold in the chopped dark chocolate until evenly distributed throughout the dough.
Divide the dough into two equal parts and shape each into a log approximately 2 inches thick.
Wrap each log tightly in parchment paper or plastic wrap. Chill in the refrigerator for at least 2 hours, or until firm.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Unwrap the chilled dough and slice it into 1/2-inch thick rounds.
Arrange the slices on the prepared baking sheet, leaving space between each cookie.
Bake for 12–14 minutes, or until the edges are slightly crisp and the centers remain soft.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Chilling time: 2 hours
Baking time: 12–14 minutes
Total time: About 2 hours and 30 minutes

Variations

Sea Salt Finish: Sprinkle a few flakes of sea salt on top before baking for a sweet-savory contrast.
Espresso Infusion: Add 1/2 teaspoon of instant espresso powder to enhance the chocolate flavor.
Nutty Crunch: Fold in chopped hazelnuts or pecans along with the chocolate.
White Chocolate Twist: Substitute half of the dark chocolate with white chocolate chunks.
Spiced Version: Add a pinch of cinnamon or chili powder for a subtle kick.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. To maintain freshness longer, refrigerate for up to 10 days or freeze baked cookies for up to 2 months. For best results, bring refrigerated or frozen cookies to room temperature before serving. The unbaked dough logs can also be frozen for up to 3 months—slice and bake directly from frozen, adding 1–2 extra minutes to the baking time.

FAQs

What makes sablé cookies different from regular cookies?

Sablé cookies have a tender, sandy texture due to their high butter content and lack of leavening agents, making them more delicate and crumbly than standard cookies.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for longer storage. This makes it convenient for preparing in advance.

Can I use cocoa powder with a Dutch-process?

Yes, Dutch-process cocoa powder works well and gives a deeper, smoother chocolate flavor.

How do I keep the cookies from spreading too much?

Make sure the dough is well-chilled before slicing and baking. This helps maintain the cookie’s shape during baking.

Can I use milk chocolate instead of dark?

Yes, though the flavor will be sweeter and less intense. Adjust to your preference.

Can I make smaller cookies?

Yes. Slice the logs thinner and reduce the baking time by 1–2 minutes, watching closely to avoid overbaking.

How do I know when they’re done?

The edges should be set and slightly crisp, while the centers should look soft but not wet.

Do I need to chill the dough for 2 hours?

Chilling is essential for slicing clean rounds and achieving the proper texture. For best results, chill for the full time.

Can I roll the dough into a log with parchment instead of plastic?

Yes, parchment works well and helps the dough keep its shape in the refrigerator.

What is the best way to chop chocolate for this recipe?

Use a serrated knife to chop a high-quality chocolate bar into small, uneven chunks for a rustic look and better melt distribution.

Conclusion

Double Chocolate Sablé Cookies offer a refined take on classic chocolate treats. With their rich cocoa taste, melt-in-the-mouth texture, and indulgent chocolate chunks, they are sure to become a staple for any chocolate lover. Easy to prepare and even easier to enjoy, these cookies are ideal for both casual snacking and elegant entertaining.

Double Chocolate Sablé Cookies

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Author: Emma Delaney
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 2 hours 30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

Sablés à la française, riches et onctueux, à la mie tendre et au goût intense de cacao, avec des pépites de chocolat noir. Ces gourmandises à trancher et à cuire sont croustillantes sur les bords et moelleuses au cœur.

Ingredients

1 tasse (225 g) de beurre non salé, ramolli
3/4 tasse (90 g) de sucre en poudre
1/2 cuillère à café de sel de mer
1 cuillère à café d’extrait de vanille
1 1/4 tasse (150 g) de farine tout usage
1/2 tasse (45 g) de poudre de cacao non sucrée
100 g de chocolat noir, coupé en petits morceaux

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Instructions

Dans un grand bol, crémer ensemble le beurre ramolli, le sucre en poudre, le sel et la vanille jusqu’à ce que le mélange soit léger et mousseux.
Tamiser la farine et le cacao en poudre. Mélanger jusqu’à obtenir une pâte souple.
Incorporer le chocolat noir haché.
Divisez la pâte en deux bûches d’environ 5 cm d’épaisseur. Enveloppez-les dans du papier sulfurisé ou du film plastique et réfrigérez-les au moins 2 heures, ou jusqu’à ce qu’elles soient fermes.
Préchauffer le four à 175 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
Coupez la pâte refroidie en rondelles de 1/2 pouce et placez-les sur la plaque à pâtisserie en les espaçant.
Cuire au four pendant 12 à 14 minutes, jusqu’à ce que les bords soient légèrement croustillants et que le centre reste moelleux.
Laissez refroidir sur la plaque pendant 5 minutes, puis transférez les biscuits sur une grille pour qu’ils refroidissent complètement.

Notes

La pâte peut être congelée jusqu’à un mois : il suffit de la trancher et de la cuire au besoin.
Utilisez du chocolat noir de haute qualité pour une saveur et une texture optimales.
Les biscuits vont raffermir en refroidissant – évitez de trop les cuire.
Saupoudrez de sel de mer en flocons avant la cuisson pour rehausser la saveur.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 6g
Sodium: 60mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg