Before we get into this recipe, I’d like to know if any of you feel as mystified by icebox cookies as I do. You know, the roll into a log, cover with plastic wrap and, once chilled, slice and bake cookies. Because I’m here to tell you that, after seventeen hundred attempts, I hate them, I hate them with so. much. passion. First of all, I have never figured out how to shape an even log. Mine are more… ahem, naturally shaped. Because of this none of my cookies are the same shape. Oh, and they are never the same size because guess who can’t slice even quarter inches like some kind of metric machine? But most importantly, we need to talk about the absolute worst part: breakage. If I have had the audacity to put nuts or chocolate in my dough, you can be sure my dough makes me pay for such rude creativity. Now, I know - recipes suggest you ‘patch’ them back together but let’s be honest, it never results in the same cookie does it?
In a former life, on a blog called a teal oven, I had a dead-easy recipe for pistachio sandies. I love those cookies and still make them regularly. When I originally developed the recipe I used the icebox method. It did not take long for me to abandon this for a quick roll out method. And you know those Alison Roman chocolate chip cookies that were exploding on the internet awhile back? Also log/chill/slice and also drove me positively insane. Every time I used this method for a cookie I’d end up with a maximum of five good looking cookies. The rest (not even including the sausage-butts!) looked like my 2 year old shaped them.
For these sables, even though I was skeptical, I put my faith in the recipe behind these sables, and I used Mah-Ze Dahr’s method not once, but twice. I mean, did you see how beautiful hers looked in the photo? Everything Umbar makes is amazing and this bakery is a must-visit for me every time I’m in nyc. But both times I ended up frustrated with crumbly dough and with the strangest shaped cookies. So on my third, I turned to a roll-out. And guess what, not only did every single one of my cookies look positively gorgeous, they all baked evenly and thus tasted amazing. And so friends, I’m here to tell you that if you are like me and hate this method, there is a better way.
In addition to changing the way to shape the sables, I swapped in caramelized white chocolate (which tastes better!), skipped the sugar coating on the edges and upped the vanilla. The resulting cookies are absolutely scrumptious. A little crunch on the edge gives away to a soft inside. The sweetness of the caramelized chocolate chunks interrupts an intense cocoa cookie. And not that you ever would, but dipped in a glass of milk, these are heaven in a bite. in maui’s voice you’re welcome!
Black and Gold Chocolate Sables
Note: how many cookies this recipe makes will depend on the size of your cookie cutter, mine was a round 3.5 inch cutter and made 16 . Also keep in mind, if you are using a smaller cookie cutter your bake time will be less.
¾ cup butter, 6 oz, 1 and ½ stick butter, unsalted and at room temp
½ cup brown sugar
¼ cup granulated sugar
½ teaspoon baking soda
½ teaspoon vanilla extract
½ teaspoon flaky sea salt
1 ½ cups all purpose flour
½ cups dutch process cocoa
1 cup chopped caramelized white chocolate (check my IG stories for how to make these!)
In the bowl of a stand mixer cream butter and sugars for 5 minutes, until very light and fluffy.
Add soda, vanilla and salt and beat for 3 more minutes.
Sift in (together is fine) the flour and cocoa. Beat until just combined.
Fold in the caramelized white chocolate.
Flatten dough into a disk, wrap in plastic wrap and set in fridge for an hour to firm up.
Preheat oven to 350. Line two cookie sheets with parchment paper.
On a lightly floured surface, roll the dough to ½ inch (if you prefer the cookies thinner, go to ¼ inch). Use a round cookie cutter to punch out circles.
Bake for 12 minutes.
Serve with milk and encourage eaters to dip!