The chocolate may go through an awkward phase as it caramelizes, but don’t panic; it will melt into a golden delight by the end.
Caramelized White Chocolate Sablés with Sea Salt Recipe
Where caramel lovers and chocolate stans meet
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Published Dec 18, 2024
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Print Recipe
Zoë François/Zoë Bakes Cookies
Baking dessert for a crowd? The caramelized white chocolate sablés with sea salt from Zoë François’s new cookbook, Zoë Bakes Cookies, are just the ticket, as the recipe yields about 80 cookies and they’re virtually impossible to dislike (or mess up).
“Sablés, aka Breton cookies, are simple butter cookies that are very popular in France,” François writes. “White chocolate often leaves me wanting more flavor, so caramelizing it before adding it to the cookie batter gives it all the toasty notes of dulce de leche plus the richness of chocolate. The chocolate may go through an awkward phase as it caramelizes, but don’t panic; it will melt into a golden delight by the end.”
If white chocolate isn’t your jam, feel free to substitute milk chocolate; the flaky salt garnish will offer the ultimate contrast either way. Just don’t use coating chocolate, per the author’s advice.
Text copyright © 2024 by Zoë François. Photographs copyright © 2024 by Zoë François. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Ingredients
1½ cups white chocolate (not coating chocolate), finely chopped, divided
11 tablespoons unsalted butter, at room temperature
¾ cup sugar
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
½ teaspoon kosher salt
Flaky sea salt, for serving
Directions
1. Caramelize the white chocolate: Preheat the oven to 300°F. Line a baking sheet with a silicone baking mat.
2. Distribute the white chocolate evenly over the prepared baking sheet. Bake it until it starts to melt, about 5 minutes. Spread the chocolate with a spatula into a thin layer. Bake it for another 5 minutes, then stir. Repeat until the chocolate is the color of caramel. The chocolate may liquefy or become granular. If the chocolate is grainy, put it in a coffee grinder or blender while still warm to smooth it out. It doesn’t need to be perfectly smooth at this point. Place ⅓ cup of the chocolate in a small bowl and cool slightly. Place the remaining chocolate in the refrigerator to harden.
3. Make the cookie dough: In a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy, about 3 minutes, stopping to scrape the bowl. Add the egg yolks and vanilla and mix until incorporated, about 1 minute. Mix in ⅓ cup of the softened caramelized white chocolate.
4. With the mixer on low speed, gradually add the flour and salt to the butter mixture, beating until just combined. Chop the remaining chilled, caramelized chocolate and mix it into the dough.
5. Divide the dough in half and form each piece into a log 1½ inches in diameter. Wrap the dough in plastic wrap. Refrigerate it for at least 1 hour or up to overnight.
6. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. Slice the cookies into coins ⅛-inch thick and lay them on the prepared baking sheets, spaced ¾ inch apart, so they have a little room to spread. Bake the cookies, one sheet at a time, in the middle of the oven until the edges are golden, 8 to 10 minutes. Cool the cookies completely on the baking sheets.
Nutrition Facts
50 calories
3g fat
6g carbs
1g protein
4g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.