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Epicurious

Espresso Chocolate Sablés

2.9

(9)

A stack of espresso chocolate sabls against a bright pink background.
Photo by Davide Luciano

My original recipe for these deeply coffee-flavored and amply chocolate-flecked cookies produced a classic shortbread with the melt-in-your-mouth texture that’s the hallmark of great shortbread and the result of using only confectioners’ sugar in the dough. When I adapted the recipe for Beurre & Sel and baked the cookies in metal rings, constraining their spreadability, the change was anything but subtle: The sablés were still tender, but their texture became denser and their flavor more intense.

The trick of making an espresso extract to add to the dough is a good one to know. If you want to use it for other things—a spoonful is good in brownies, chocolate sauces or even in chocolate chip cookies—make more than you need now and keep it in the refrigerator, where it will be fine for months. Of course these are good with coffee and coffee drinks, but they’re surprisingly nice with milk and not at all bad with cognac.

Storing

The dough can be refrigerated for up to 2 days or frozen, well wrapped, up to 2 months; cut and bake directly from the freezer. The cookies will keep in a tin at room temperature for about 5 days or, wrapped airtight, in the freezer for up to 2 months.

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