Sablés au chocolat | Dark cookies with fleur de sel
Are these still cookies – or are they already chocolates?
The sablés au chocolat are so fine that they melt in your mouth. Crystals of salt and brown sugar give the delicate temptation an extra kick: Serious Soul Food.
(incl. 2 h resting time)
approx. 100 cookies
" Fleur de Sel & normal sea salt
Fleur de Sel & normal sea salt
“The flower of salt” is considered particularly valuable and delicious.
Fleur de Sel is sea salt, which is formed as a very thin layer of salt on the surface of the water and is usually skimmed off by hand with a wooden shovel.
In contrast, conventional sea salt is extracted from the bottom of a salt basin. For this purpose, the nearshore seawater is transferred to shallow basins. The water evaporates (also due to the transfer to further basins) and the salt content in the water continues to increase until it crystallizes at the bottom of the basins.
Since Fleur de Sel contains more residual moisture than normal sea salt, it cannot be ground in a mill. One should – also to keep the special crispiness – use the whole grains. Besides the special consistency, it tastes particularly tender and fine.
Update | This is what you should consider:
We have come to a sad realization in the recent past. Microplastics are increasingly found in fleur de sel. Classic sea salt is far less contaminated. ” more at the advisor of the NDR. For our sablés au chocolat you can also use another good crystalline salt.
With household salt the cookies do not really work.
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- 190 g butter
- 200 g dark chocolate (70% cocoa content)
- 220 g flour
- 40 g cocoa
- 6 g baking soda
- 60 g powdered sugar
- 150 g (brown) cane sugar
- 1 vanilla pod
- 7 g fleur de sel
My colleague Ania has baked the cookies gluten-free. To do this, she replaced the flour with ⅓ each of gluten-free flour blend, rice flour, and buckwheat flour, and added 2 g each of arrowroot flour. And says about it: “Insanely delicious!!! (not as tasty as the raw dough though ;))”
Melt butter on the stove over low heat and let cool.
Finely grate/chop chocolate.
Mix flour with baking soda and cocoa well.
Place sugar and powdered sugar in a pastry bowl.
Split the vanilla bean open at the side and add the pulp.
Add butter and mix well with a hand mixer.
It takes about 2 min. until everything is well mixed and the mixture is nice and frothy.
Add flour-cocoa mixture and salt and knead until smooth.
Knead in the chocolate.
Form dough into 4 rolls with a diameter of about 2 cm.
Let dough rolls rest in refrigerator for at least 2 hrs. Covering is not necessary.
Preheat oven to 170°.
Remove dough from refrigerator and mix for 10-15 min. let warm up again very slightly.
Cut rolls into thin slices (about 1 cm thick) with a sharp knife and spread on a baking sheet about 2 cm apart.
11- 12 min. Bake.
Let rest for a few minutes after baking or they will crumble.
However, the sablés au chocolat become increasingly solid as they cool.
The quantity makes 4 baking sheets and over 100 small cookies.
Cool and melt in the mouth.
The sablés au chocolat are best enjoyed in pairs:
The crumbs have … “so beautifully pecked in your belly button”.
Should be just no other belly button to against,
you can eat them – for comfort – alone.