intensely chocolate sables

Over Christmas, I realized how much I enjoy sables.  Even though I have changed Dorie Greenspan's recipe to make them easier, they are a bit more work then shortbread.  Okay, so it is just the eggs but I think of them has harder even if they are not.

Smitten Kitchen recently had a recipe for intensely chocolate sables.  I followed her recipe for at least quantities and such.  I took out the mechanical bits.  It is not a bad cookie.  I have to be honest and admit that I was looking for the flavor of Dorie Greenspan's cookie with the intense chocolate.  I will play with this one more.  I actually have to make it gluten free as well.  

If you like chocolate chocolate, give these a try.  Oh, by the way, I still have not got a picture of a baked cookie, so all my saying they need improving, they eat easy.

intensely chocolate sables

1 cup flour
1/3 cup cocoa powder, dutch if you can get it
1/4 teaspoon baking soda
1/2 cup butter, at room temperature
1/2 granulated sugar 
1/4 teaspoon fine sea salt
1 large egg yolk
1/2 teaspoon vanilla extract
3 1/2 ounces (100 grams) semi- or bittersweet chocolate

Preheat oven to 350 degrees Fahrenheit.

Melt chocolate.  I just use very low heat in a pan.  I know it is so wrong in so many ways and my Dad lectures me on it but it is what I do.

Cream the butter, sugar, and salt together.  Mix in the egg, chocolate, and salt.  Mix in the flour, cocoa powder, and soda.  You should have a fairly stiff dough.  If you grate the chocolate like suggested in the original recipe, you will have a crumbly dough that will come together if you knead it.  Your hands will melt the chocolate.

Take a small teaspoon of dough, roll into a ball, and place on a baking sheet covered with a silpat or parchment paper.  I press them down with the bottom of a glass to flatten them.  

Bake about 10 minutes.  The time is dependent on how thick the cookie is.

Like I said I have not gotten a picture.  Small Mister particularly likes them.  I am going to have to play more though.