Salted Chocolate Toffee Sables

Salted Chocolate Toffee Sables are crispy, chewy, chocolatey cookies with chocolate chips, crunchy toffee bits, and a bit of flaky sea salt!

Salted Chocolate Toffee Sables are chewy, triple chocolate cookies with toffee bits and sea salt. They're the most addicting chocolate cookies ever! @FlavortheMoment

‘Tis the season for 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! 🙂

Salted Chocolate Toffee Sables are chewy, triple chocolate cookies with toffee bits and sea salt. They're the most addicting chocolate cookies ever! @FlavortheMoment

Salted Chocolate Toffee Sables

The hardest part of this cookie swap was deciding on what type of cookies to make.  I had so many ideas swirling around my head, and I landed solidly on these Salted Chocolate Toffee Sables.  They’re absolutely delicious and they keep well too.

Chocolate Sables are classic French cookies which 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 are the perfect cookies for a Christmas cookie swap. 🙂

Salted Chocolate Toffee Sables are chewy, triple chocolate cookies with toffee bits and sea salt. They're the most addicting chocolate cookies ever! @FlavortheMoment

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.

Since I like chocolate and toffee so much, I added Heath toffee bits, and of course, topping them with flaky sea salt was the next best thing to do.  There’s nothing like salted chocolate!

These Salted Chocolate Toffee Sables are so easy to make and will satisfy the biggest chocolate cravings.  They’re an impressive addition to any holiday cookie tray!

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. 🙂

Salted Chocolate Toffee Sables are chewy, triple chocolate cookies with toffee bits and sea salt. They're the most addicting chocolate cookies ever! @FlavortheMoment

Salted Chocolate Toffee Sables

Salted Chocolate Toffee Sables are crispy, chewy, chocolatey cookies with chocolate chips, crunchy toffee bits, and a bit of flaky sea salt!

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder, optional
  • 11 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup Heath toffee bits

For dipping:

  • 1 cup semi-sweet or bittersweet chocolate
  • 1 teaspoon melted coconut oil
  • Maldon flaky sea salt or other coarse salt, for topping

Directions:

  1. Sift the flour, cocoa, baking soda, and espresso powder in a medium bowl. Set aside.
  2. 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.
  3. Add the chocolate chips and toffee bits, and work into dough gently with your hands.
  4. Divide the dough in half and shape into a logs 1 1/2″ in diameter. Wrap in plastic wrap and chill 1 hour or more.
  5. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Slice the cookies into 1/2″ 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.
  6. Melt the chocolate chips and coconut oil in a double boiler over simmering water or microwave according to package instructions, stirring until smooth.
  7. Dip half of each cookie in the chocolate and place on a sheet of waxed paper and sprinkle with flaky sea salt. Once the chocolate has set, serve and enjoy!

Recipe Notes:

  • The dough can be made and refrigerated up to 3 days ahead of time, or frozen for up to 1 month.
  • 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.
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