Chocolate Sablée Cookies


by: Army Mom

Chocolate cookie dough can be used to make simple chocolate butter cookies or it can be combined with plain cookie dough to make checkerboard cookies, marbled cookies, spiral-patterned cookies, and cookies made with a cookie press.


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serves: 25

3/4 cup flour

1/3 cup confectioners' sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons cold butter (cut into 1/3-inch slices)

1 egg white

Nutrition Facts
Chocolate Sablée Cookies

Servings Per Recipe: 25

Amount per Serving

Calories: 47

  • Total Fat: 2.9 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 7.4 mg
  • Sodium: 50.8 mg
  • Total Carbs: 5 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 1.6 g
  • Protein: 0.7 g

how is this calculated?

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1.  In a food processor, combine the flour, sugar, cocoa powder, and salt and process for 15 seconds, or until well mixed. Add the butter and egg white and process for about 20 seconds, or until the dough comes together in a lumpy mass. Remove the dough from the processor and shape into a 1 1/2 by 15-inch log. Refrigerate the dough for 45 minutes.

2.  Preheat the oven to 375°F. Slice the dough 1/3 to 1/2 inch thick. Arrange the cookies in rows on the prepared sheet pan.

3.  Bake for 20 minutes, or until firm but not hard. Let cool until set and then transfer to cooling racks, or let cool in the pan set on racks. Store tightly sealed in an airtight container for up to a week.

Cooks' note:
Unless you are using nonstick pans, line a sheet pan with parchment paper or silicone baking mats.

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