Viennese Chocolate Sablé Cookies
Viennese Chocolate Sable Cookies Recipe:
No doubt that Pierre Herme is the Picasso of Pastry, the one that totally changed the face of the pastry craft into the modern art it is today. And although I talked about Pierre Herme on this blog before, I never shared any of his recipe.. until now that is! These Viennese chocolate sable cookies or spritz cookies are beyond amazing, believe me! They hold their shape so well and taste so good! Plus, they only use egg whites and I’m sure you too have some leftover egg whites that you’ve frozen! I sure do!! Finally you can use all those frozen egg whites you’ve been saving, especially now with the holidays approaching fast!
When you find a recipe as good as this on you just have to hold on to it and make it again and again and again in different versions! How about adding orange zest into it or piping the cookies and then add pieces of candied orange or a candied cherry on top before baking?! All so delicious! So many options, so little time!
This blog hosts even more amazing cookie recipes, like these Ancaz Cookies or these moist and flavorful Whole Wheat Chocolate Chip Cookies. However, if you want a vanilla version of spritz cookies, check out this recipe.
Viennese Chocolate Sablé Cookies
Ingredients
- 260 g all-purpose flour
- 1 pinch salt
- 30 g cocoa powder (Dutch processed)
- 250 g butter (softened)
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 2 egg whites
Instructions
- Preheat your oven to 350F (180C) and line 2-3 baking sheets with baking paper.
- In a bowl, sift the flour with salt and cocoa powder and place aside.
- Mix the butter with sugar and vanilla at least 2 minutes until creamy and pale in color, as well as double in volume.
- Stir in the vanilla then add the flour and incorporate it into the butter with the mixer on low speed or using a spatula.
- Whip the egg whites to soft peaks then fold them into the batter.
- Spoon the batter into a pastry bag fitted with a large star nozzle and pipe the cookies on your prepared baking sheets. You can be as creative as you like at this stage!
- Bake the cookies for 15-20 minutes until fragrant and crisp. My advice is to check the cookies after the first 10 minutes. They are done when they become crisp on the edges.
- Let them cool in the pan then store them in an airtight container or freeze them for a longer preserving life.
Notes
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