Salted Chocolate Toffee Sables
Salted Chocolate Toffee Sables are crispy, chewy, chocolatey cookies with chocolate chips, buttery, nutty toffee bits, and a bit of Maldon salt. They’re highly addictive, and satisfy the strongest of chocolate cravings.
‘Tis the season for cookies! Ahh, cookies…there’s nothing like homemade cookies, especially this time of year. That’s why when I saw sign-ups were open for the The Great Food Blogger Cookie Swap, I was all over it. There was a small entry fee, but the money went toward Cookies for Kid’s Cancer, which is a very worthy cause. All I had to do was bake 3 dozen cookies and send one dozen to 3 different bloggers, whose names I received. In return? I got a dozen cookies from 3 different bloggers. Win-win! 🙂
The hardest part of this whole cookie swap was deciding on which cookie to make. I had so many ideas swirling around my head, and I landed solidly on these. Chocolate Sables are a classic French cookie, and they go by another name — World Peace Cookies. These cookies are in one of Dorie Greenspan’s cookbooks, and apparently they got the name because her neighbor stated that a daily dose of these cookies would result in world peace. I thought “world peace….peace on earth” — these were the perfect cookies for a Christmas cookie swap. 🙂
The word “sable” means sandy, so the dough is just that — very crumbly. They’re full of chocolate and butter mostly, which is why they’re so good. They’re absolutely addicting, too. Since I like chocolate and toffee so much, I added Heath toffee bits, and of course, topping them with salt was the next best thing to do. Boy, does that salt make a difference. 😉
I’d like to thank the three bloggers that sent me delicious cookies through this swap as well:
Jamie @ Coffee With Us 3 — Peppermint Twists
Erin @ Aubongouter — Cinna-Brickle Cookies
Wendy @ Over the Top Mommy — Toasted Marshmallow Hot Cocoa Cookies AND Oreo Peppermint Truffles
The cookies were fabulous, and my family and I enjoyed every last one. I can’t wait to take part again next year. 🙂
- 1¼ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon instant espresso powder
- 11 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup bittersweet chocolate chips
- ½ cup Heath toffee bits
- 1 cup semi-sweet or bittersweet chocolate
- 1 teaspoon canola oil
- Maldon salt or other coarse salt, for topping
- Sift the flour, cocoa, baking soda, and espresso powder in a medium bowl. Set aside.
- In a large bowl, cream the butter till pale yellow. Add the sugars, salt, and vanilla, and beat 1-2 minutes, or until light and fluffy. Add the sifted dry ingredients and mix just until incorporated. The dough will be very crumbly -- work the dough as little as possible. Add the chocolate chips and toffee bits, and work into dough gently with your hands. Divide the dough in half and shape into a logs 1½" in diameter. Wrap in plastic wrap and chill 1 hour or more.
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Slice the cookies into ½" thick slices and place 1" apart on the prepared cookie sheet. Bake 12 minutes. The cookies won't look done, but they are! Place on a wire rack to cool.
- Melt the chocolate chips and canola oil in a double boiler over simmering water or microwave according to package instructions, stirring until smooth. Dip half of each cookie in the chocolate and place on a sheet of waxed paper and sprinkle with flaky sea salt. When the chocolate has set, serve and enjoy!
Cookies keep well for 1-2 weeks when stored in an airtight container at room temperature.
Recipe adapted from Tante Marie Cooking School, San Francisco, CA.