Buckwheat Sablés with Chocolate Chips
Popular French butter cookies, Sablés come in all forms and flavors– and these Buckwheat Sablés with Chocolate are some of my favorite ones. Nutty buckwheat flavor, the rich taste of butter and speckles of dark chocolate come together in a perfectly crisp shortbread cookie texture. These easy to make cookies are a must to try, and adopt. Buckwheat, a staple ingredient in Brittany. I have always had a fondness for alternative flours, especially buckwheat flour. Buckwheat, known in French as “blé noir” or “sarrasin”, is a central ingredient in Brittany cooking.…
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cup (156g) all-purpose flour
- ¾ cup (95g) buckwheat flour (*see notes above)¼ tsp salt
- 1 cup (2 sticks/225g) unsalted butter, at room temperature - soft.2/3 cup (133g) granulated sugar
- 1 tsp. vanilla extract
- 1/3 cup (116g) dark chocolate, roughly chopped - or chocolate chips
Instructions
- 1
Step 1 - In a medium bowl, whisk together the all-purpose flour, buckwheat flour and salt.
- 2
Step 2 - In a large mixing bowl, cream together the butter with the sugar and vanilla until fluffy and lighter in color, about 1 minute.
- 3
Step 3 – Add the flours and chopped chocolate all at once and beat until just incorporated.
- 4
Step 4 - Transfer the dough onto a floured working surface and, with your hands, form the dough into a long log about (2 inches in diameter). The dough is dense, so if you find it too hard to shape in one long log, shape it in two short logs. Wrap the log tightly in plastic wrap and refrigerate at least two hours, but ideally overnight.
- 5
The day of baking, pre-heat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- 6
Step 5 – Take the log(s) out of the fridge at least 1 hour before, so it is not too tough to work with. Unwrap, and using a sharp cooking knife, slice the dough into ¼ inch thick coins. If you hit chocolate chunks with your knife, the dough might crumble a bit – do not worry, you can easily reshape the dough coins with your fingers.
- 7
Step 6 - Place the coins on the baking sheets, at least 1½ inches (3.8 cm) apart.
- 8
Bake for 12 minutes or until the sablés are golden brown underneath. Take out of the oven, leave the sablés on the sheet for 2 minutes and transfer them onto a cooling rack.
- 9