Salted Chocolate Sable Cookies

Salted Chocolate Sable Cookies are classic French sable cookies with a chocolatey twist.  These cookies are crunchy, addictive and so easy to make! 

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

There were many unforgettable recipes that we made when I was in cooking school.  Our class had many favorites, which we would make when we had guests for lunch, parties, etc.

These Salted Chocolate Sable Cookies were always on the top of the list.

They’re irresistibly crunchy, buttery and chocolatey with a touch of flaky sea salt.  They’re perfect for the salted chocolate lovers in your life!

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 Sable Cookies

What is a sable cookie?  It’s a classic French shortbread cookie recipe that hail from France’s Normandy region. 

The word “sable” means sandy, because the cookie dough is quite crumbly. 

See this recipe for Sable Cookies if you’d like to make the classic version without chocolate.

Dorie Greenspan included sables in one of her cookbooks and dubbed them World Peace Cookies, as one of her neighbors stated that a daily dose of them would result in world peace.

I couldn’t agree more. 🙂

Sable cookie recipe ingredients

These sable cookies only require a few simple ingredients that you already have on hand. 

Note that there are no eggs included in this recipe, which is what makes the dough on the crumbly side.

  • All purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Instant espresso powder (optional)
  • Butter
  • Granulated sugar
  • Vanilla extract
  • Chocolate chips
  • Coconut oil
  • Flaky sea salt

Angled overhead shot of chocolate sable cookies stacked up with cookies all around

How to make Sable Cookies

This dough comes together very quickly, but some chilling time is involved. 

Chilling is necessary for the butter to firm up, which makes it easier to slice the cookies and also to keep them from spreading too much as they bake.

  • Sift the dry ingredients together in a small bowl.
  • Cream the butter in a large bowl until pale yellow, then beat in the sugar and vanilla until the mixture is light and fluffy.
  • Add the dry ingredients to the wet ingredients and beat just until combined.  The dough will be very crumbly and should be not be overworked.
  • Using your hands, gently incorporate the chocolate chips into the dough. 
  • Divide the dough in half and shape into logs about 1 1/2″ in diameter.  Wrap each log in plastic wrap and chill for 1 hour or more.
  • Once chilled, slice the cookies into 1/2″ slices and place 1″ apart on a parchment lined baking sheet.  
  • Bake the cookies for 12 minutes at 350 degrees.  They will not look done, but they are!  Remove from heat and cool completely on a wire rack.
  • If dipping in chocolate, melt the bittersweet chocolate and coconut oil in a heatproof bowl in a pan of simmering water, stirring occasionally.  
  • Dip half of the cookie into the chocolate and place on a sheet of waxed paper.  Sprinkle with flaky sea salt and let stand until set.

Recipe notes and substitutions

  • 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.
  • Instant espresso powder is used to intensify the chocolate flavor, but is optional.
  • Change up your sables by adding toffee bits, chopped nuts or white chocolate.

Close up front view of chocolate sable cookies stacked up with one cookie propped up alongside

More delicious cookie recipes:

Chocolate dipped almond horn cookies

Chocolate dipped coconut macaroons

Kourabiedes

Red velvet sandwich cookies

Snowball cookies

Salted Chocolate Toffee Sables

Yield: 3 dozen cookies
Prep Time: 15 minutes
Total Time: 15 minutes

Salted Chocolate Sable Cookies are classic French sable cookies with a chocolatey twist.  These cookies are crunchy, addictive and so easy to make! 

Salted Chocolate Toffee Sables

Ingredients

For the cookies:

  • 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
  • 1/2 teaspoon sea salt
  • 11 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 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

Instructions

Prepare the cookies:

  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 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! Remove from heat and cool completely on a wire rack.


Melt the chocolate:

  1. Melt the chocolate chips and coconut oil in a double boiler over simmering water or microwave according to package instructions, stirring until smooth.
  2. 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!

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.
  • Instant espresso powder intensifies the chocolate flavor, and is completely optional.
  • Change up these sable cookies by adding toffee bits, chopped nuts or white chocolate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 129 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 94mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Sharing is caring!