These Espresso Chocolate Sablés are filled with the rich flavor of coffee and chocolate, and have a wonderful crumbly texture.
1 1/2 tablespoons instant espresso
1 tablespoon boiling water
8 ounces (226 grams) unsalted room temperature butter, cut into pieces
2/3 cups (80 grams) powdered sugar
1/2 teaspoon fine sea salt
1/16 teaspoon (pinch) of cinnamon
3/4 teaspoon vanilla
2 cups (272 grams) unbleached all purpose flour
4 ounces (113) grams bittersweet chocolate, finely chopped
Mix the espresso into the boiling water and set aside to cool.
In the bowl of a stand mixer, using the paddle attachment (or in a large bowl with a hand mixer), beat the butter, sugar, salt, and cinnamon on medium for about 3 minutes until smooth and blended. Add the vanilla and espresso mixture and mix on low.
Add all of the flour and mix on low at first to not spray your counter with flour (I usually mix with the paddle by hand for a minute so that I don’t have flour everywhere). Mix on low until the flour is just incorporated. Add the chocolate and mix until evenly distributed. Give the dough a few squeezes with your hands to be sure it is fully mixed.
Divide the dough in half and press and roll (with a rolling pin) each half into a 1/4 inch thick disk between two pieces of parchment paper. Place the disks on a quarter sheet pan or large plate and refrigerate for at least 2 hours and up to two days. It can also be frozen up to two months.
When ready to bake, preheat the oven to 325 degrees F. Butter or spray a muffin tin (or mini cheesecake pan) with spray oil. Cut the dough with a 2 inch circle cookie cutter and place the rounds of dough into the muffin or cheesecake tins. Gather up the scraps, re-roll, chill, and recut the dough while baking the first pans.
Bake the cookies on the center rack for 18 minutes for a light colored pan, and about 14 minutes for a dark colored pan, until they have a slight color and are slightly firm to the touch. Since I had only one pan, I baked my cookies in three shifts, keeping the rest of the dough in the refrigerator.
Place the tins on a wire rack and let cool for about 10 minutes. Remove them from the pan and let cool completely on the rack. If you are using the cheesecake pan with the removable bottoms, you can remove them in 5 minutes by pushing them up with your finger. Be sure to cool the pan completely before adding more dough.