These sablés are so good, and you'll understand why after you look at the ingredients. Yes butter, lots of butter and Valrhona cocoa powder! OK, it is strictly forbidden to think about diet when you are eating this.
Recipe adapted from
Chocolate Dessert by Pierre Hermé
1¾ cups plus 1½ cups (260 grams) all-purpose flour
5 tbs (30 grams) Dutch-processed cocoa powder, preferably Valrhona
2 sticks plus 1½ tbs (8¾ ounces; 250 grams) unsalted butter, at room temperature
¾ cup plus 2 tbs (100 grams) confectioner's sugar, sifted
Pinch of salt
3 tbs lightly beaten egg whites (lightly beat 2 large egg whites, then measure out 3 tablespoons)
Confectioner's sugar for dusting, optional
- Position the oven rack in the middle. Preheat oven to 350⁰F (180⁰C).
- Fit the pastry bag with a medium size open star tip. Line the baking sheet with parchment paper.
- Whisk the flour and the cocoa together, set aside
- With a whisk, beat the butter until light and creamy, whisk in the sugar and salt. Stir in the egg whites, the batter will separate a bit, it's okay. Gradually add the flour-cocoa mixture. Blend just enough to cooperate them together.
- Work in batches, spoon out about a ⅓ of the batter into pastry bag. Pipe dough in a "W" shape (I am not that good with piping, so mine wasn't really look like "W" shape), about 2 inches (5 cm) long and 1¼ inches (3 cm) wide, with 1 inch apart in between the cookies.
- Bake for 10 to 12 minutes, or until they are set but not too brown, or too hard. Repeat with the remaining dough. Cool completely, dust with confectioner's sugar if desire.