This is my second week with the FFWD group and yesterday I had a good time baking these cocoa rounds, studded with bittersweet chocolate. The recipe can be found in the phenomenal book Around my French Table by Dorie Greenspan.
There´s something to be said for simple recipes. I feel the need to pay more attention to them, and to find the best ingredients I can. This dough comes together in no time after waiting for the butter to soften. The only part to be aware of is that it needs to be refrigerated for at least 3 hours. Then it´s just slice and bake.
I didn´t even consider not adding the optional bittersweet chopped chocolate, and I feel it added a great deal to the finished cookie. Cocoa can be a bit astringent at times; the chocolate, having a very small amount of sugar, gives it what I think is the definitive taste that makes these cookies great on their own. Here we have an ice cream flavor called chocolate mousse that´s very popular because it´s just plain, not-to-sweet and not-too-bitter chocolate taste. These sablés remind me of that. Good any day with a cup of coffee or a glass of milk.