With these delectable French sable cookies, indulge in the rich and surprising combination of chocolate and black pepper. The hint of spice from the black pepper complements the deep cocoa flavors perfectly, making these cookies a one-of-a-kind and satisfying treat.
Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/2 teaspoon freshly ground black pepper. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 large egg yolk. 1 teaspoon vanilla extract. 3.5 ounces dark chocolate, chopped for dipping.
Instructions: In a bowl, whisk together the flour, cocoa powder, black pepper, and salt. In a separate bowl, beat the butter and powdered sugar until creamy and smooth. Add the egg yolk and vanilla extract to the butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Shape the dough into a log about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are firm. The cookies will remain slightly soft in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Melt the dark chocolate in a microwave or double boiler. Dip half of each cookie into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cookies on parchment paper and let them set until the chocolate hardens. Store the cookies in an airtight container.
Prep Time: 20 minutes
Cook Time: 12 minutes
Angela Crozier Myotherapy
