Chocolate Sablee

Chocolate sablee with Nutella ganache

This recipe is as simple and easy as 1,2,3. Same, same, but different from the regular sablee. Same ingredients, almost same quantities, one more ingredient: cacao. 


Makes: 600 Grams
Prep Time: 10 Mins
Cook Time: 20 Mins


  • 252 gr all-purpose flour
  • 28 gr unsweetened cacao
  • 200 gr butter
  • 100 gr powdered sugar
  • 1 egg


  1. Preheat the oven to 330 F.
  2. Sift cacao and sugar
  3. Combined the dry ingredients with the butter. You can integrate them by hand or using a mixer using low speed at the beginning and later on medium speed. When the butter is well integrated, it will take 10 minutes approximately, add the egg. Let it mix until you find a smooth and homogenous dough.
  4. Chill the dough on the refrigerator for at least an hour before using. When ready to use, cut as much dough as you need and save the rest in the refrigerator. Break the big dough into small pieces, we are doing this to make sure all dough has the same temperature. Once done, please bring all the dough together and now you can flour the surface. It is important not to over flour the surface because the dough will start to absorb the flour. For cookies I like them of 4mm, alfajores 3.5mm, and pie crust 3mm.

** TIP: It can be stored in the refrigerator for a month, and in the freezer for up to 3 months. Please label the bag with the item and date. We tend to use the freezer as those big storage, where we keep putting things and never remembering what we have. I find myself guilty of these and since started to label everything I am better at keeping track and using things from the freezer.

**Vanilla Dough: Replace the cacao with flour.

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