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+ servings
Chocolate sable cookies stacked up with one cookie propped up alongside

Salted Chocolate Toffee Sables

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

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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 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


Prepare the cookies:

  • 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 work into dough gently with your hands.
  • 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.
  • 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:

  • Melt the chocolate chips and coconut 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. Once the chocolate has set, serve and enjoy!


  • 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.


Serving: 1cookie, Calories: 129kcal, Carbohydrates: 13g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 11mg, Sodium: 94mg, Fiber: 1g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!