Imagine sinking your teeth into a buttery, crumbly cookie, rich with the deep, dark notes of chocolate and the satisfying crunch of toasted hazelnuts. Then, a delicate sweetness from a white chocolate drizzle adds the perfect finishing touch. These Chocolate Hazelnut Sable Cookies are not just cookies; they’re an experience. They’re sophisticated enough for a dessert platter, yet comforting enough for an afternoon treat.
Why You Will Love This Recipe
These sable cookies are a delightful combination of textures and flavors that will tantalize your taste buds. The use of Dutch-process cocoa powder gives them a uniquely intense chocolate flavor, while the hazelnuts add a delightful nutty crunch. The white chocolate drizzle introduces a creamy sweetness that perfectly complements the dark chocolate and nutty base.
But beyond the incredible taste, these cookies are also surprisingly easy to make. The dough comes together quickly, and the rolling and slicing process is straightforward. Plus, the make-ahead option of chilling the dough makes these cookies perfect for busy bakers who want to impress without spending hours in the kitchen.
Ingredients:
- 226 grams unsalted butter, room temperature
- 67 grams granulated white sugar
- 40 grams powdered sugar
- 1 large egg, separated
- Zest from 1 orange
- 1 ½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 29 grams Dutch-process cocoa powder, sifted if clumpy
- 250 grams all-purpose flour, sifted if clumpy
- 67 grams hazelnuts, chopped (remove any large pieces of the outer skin)
- 75 grams demerara sugar, or sparkling sugar / turbinado sugar
- ½ cup white chocolate, finely chopped
Preparation:
Step 1: Cream the Butter and Sugars
In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine the room-temperature butter, granulated sugar, and powdered sugar. Start on low speed to prevent a cloud of powdered sugar, then increase to medium speed and beat for about 1 minute, until the mixture is light and slightly fluffy. This step is crucial for creating a tender cookie, as the creaming process incorporates air into the butter, which contributes to the cookies’ delicate texture.
Step 2: Add Egg Yolk, Orange Zest, and Vanilla Extract
Add the egg yolk, orange zest, and vanilla extract to the butter and sugar mixture. Mix on medium speed until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour later on, leading to tougher cookies. The orange zest adds a subtle citrus note that enhances the chocolate flavor, while the vanilla extract provides a warm, comforting aroma.
Step 3: Incorporate Dry Ingredients
In a separate bowl, whisk together the kosher salt, baking soda, Dutch-process cocoa powder, and all-purpose flour. Gradually add this dry mixture to the wet ingredients on low speed, mixing until just combined. Be sure to scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated. The dough will be soft and slightly sticky at this stage.
Step 4: Add the Hazelnuts
Add the chopped hazelnuts to the dough and mix on low speed until they are evenly distributed throughout. The hazelnuts add a wonderful nutty flavor and a satisfying crunch to the cookies. Make sure the hazelnuts are finely chopped so that they don’t make the cookies too difficult to slice later on.
Step 5: Shape and Chill the Dough
Divide the dough in half and place each portion on a large piece of plastic wrap. Tightly fold the plastic wrap over the dough, then use your hands to roll each portion into a tight log shape, about 1.5-2 inches in diameter. You can roll the dough back and forth on your counter to create a smoother, more even log. Chill both halves in the refrigerator for at least 1 hour, or up to 1 day. Chilling the dough is essential for preventing the cookies from spreading too much during baking and for making them easier to slice.
Step 6: Prepare for Baking
Once the dough has chilled, preheat the oven to 325°F/163°C. Line two large baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 7: Coat the Dough Logs
In a small bowl, whisk the remaining egg white. Pour the demerara sugar (or sparkling/turbinado sugar) onto a cutting board or plate in an even layer. Unwrap one of the dough portions and use a pastry brush to brush the egg white mixture on all sides until fully coated. Then, roll the dough in the sugar until it is completely covered. The egg white acts as a glue, helping the sugar adhere to the dough.
Step 8: Slice and Arrange the Cookies
Slice the dough into ⅓-inch thick rounds. If any of the cookies break, gently press them back together. Arrange the cookies about 2 inches apart on the prepared baking sheets to allow room for spreading.
Step 9: Bake the Cookies
Bake for 20-24 minutes. The cookies will still appear soft when done, but they will look matte and barely make an indent if you gently tap the center of them with your finger.
Step 10: Cool and Transfer
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Step 11: Drizzle with White Chocolate
Add the finely chopped white chocolate to a small, microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. While the chocolate is still warm, use a spoon or a squeeze bottle to drizzle it over the cooled cookies.
Step 12: Set and Enjoy
Let the white chocolate set completely at room temperature before eating.
COOKING Rating:
Intermediate
Serving Suggestions:
These cookies are perfect on their own as a delightful treat. They also pair well with:
- A cup of hot coffee or tea
- A glass of cold milk
- A scoop of vanilla ice cream
- A dessert platter alongside other cookies and pastries
Tips:
- Use room temperature butter for a smoother dough.
- Don’t overmix the dough to prevent tough cookies.
- Chill the dough thoroughly for easier slicing and less spreading.
- Use high-quality Dutch-process cocoa powder for the best flavor.
- Toast the hazelnuts for an even more intense nutty flavor.
- If you don’t have demerara sugar, you can use turbinado or sparkling sugar.
- Store the cookies in an airtight container to keep them fresh.
Prep Time: 30 minutes
Cook Time: 20-24 minutes
Total Time: 1 hour 50 minutes (includes chilling time)
Nutritional Information (per cookie, approximate):
- Calories: 250
- Protein: 3g
- Sodium: 50mg
Conclusion:
These Chocolate Hazelnut Sable Cookies with White Chocolate Drizzle are a delicious and satisfying treat that’s perfect for any occasion. The combination of rich chocolate, crunchy hazelnuts, and sweet white chocolate is simply irresistible. With their beautiful appearance and incredible flavor, these cookies are sure to impress your friends and family. So, gather your ingredients, put on your apron, and get ready to bake a batch of these delightful cookies!
5 Questions and Answers About This Recipe:
Q1: Can I use regular cocoa powder instead of Dutch-process cocoa powder?
A: While you can use regular cocoa powder, the flavor will be different. Dutch-process cocoa powder has a smoother, less acidic flavor and a darker color, which contributes to the richness of these cookies. If you use regular cocoa powder, you may want to add a pinch more baking soda to balance the acidity.
Q2: Can I use a different type of nut?
A: Absolutely! If you’re not a fan of hazelnuts, you can easily substitute them with other nuts like almonds, pecans, or walnuts. Just make sure to chop them finely before adding them to the dough.
Q3: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. Simply wrap the dough logs tightly in plastic wrap and store them in the refrigerator. When you’re ready to bake, just slice and bake as directed.
Q4: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to 3-4 days. They will stay fresh longer if stored properly.
Q5: Can I freeze these cookies?
A: Yes, you can freeze these cookies. Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving. You can also freeze the dough logs before slicing and baking them off.
