Chocolate Sable Cookie Recipe

A classic recipe for chocolate sable cookies. 
Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine Snack


  • 1 cup all purpose flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup sugar, plus more more for sprinkling
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon vanilla extract
  • 3 1/2 ounces of 70% cacao chocolate, grated


  • Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.
  • In the bowl of stand mixer fitted with a paddle attachment, beat together the butter, sugar, salt and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate and mix to combine.
  • If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator for 1 week in the refrigerator or 3 months in the freezer). If the dough is not too soft, place it between two pieces of saran wrap, and roll the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7 inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sugar.
  • Preheat the oven to 350 degrees. Bake the cookies until they are firm, 10 minutes. Using a spatula, carefully transfer cookies to a wire rack. Store in airtight container for up to 2 weeks.


recipe from the Miette Cookbook and Bakery in San Francisco
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