This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was for a coffee-flavoured sablé cookie with chocolate. Dorie says:
My original recipe for these deeply coffee-flavored and amply chocolate-flecked cookies produced a classic shortbread with the melt-in-your- mouth texture that’s the hallmark of great shortbread and the result of using only confectioners’ sugar in the dough. When I adapted the recipe for Beurre & Sel and baked the cookies in metal rings, constraining their spreadability, the change was anything but subtle: The sablés were still tender, but their texture became denser and their flavor more intense.
I made 1/4 of this recipe to make 11 cookies (no need for more sweetness over Easter weekend!) – should have been 10 but when I am rolling dough like this, I always second guess myself and roll a smidge too thin. My cookies, therefore, aren’t quite as chunky as the ones pictured in the book but, boy, do they ever pack a great flavour.
I mean, coffee and chocolate – how can you go wrong? The rich coffee flavour comes from a homemade coffee “extract” – boiling water and instant coffee. These are packed in my bag for mid-morning snacks this week 🙂
(and no, I don’t know where the pale flecks in the cookies come from? Looks like nuts or white chocolate but the cookies contain neither)
Get the recipe for Dorie Greenspan’s Espresso Chocolate Sablés on p 338 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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My espresso extract must have been more potent haha because mine turned out darker than yours. I don’t think I would have seen the light specks hahaha. Glad these were a hit with you!
I wasn’t sure on the measurements can you let me know please.
Get the recipe for Dorie Greenspan’s Espresso Chocolate Sablés on p 338! I divided the recipe by 4 to make 1/4 of the quantity!
I loved these, too. Could have handled the full batch, even though I also only did halfsies.
Your cookies turned out great. Mine were a disaster. You are right about the flavours.
I agree that coffee and chocolate make a good combo. I have a few tucked away in the freezer for later.