Total time: 50 minutes, plus several hours chilling time
Servings: Makes about 6 1/2 dozen
Note: From pastry chef Michelle Myers of Boule and Sona. Coarse sugar crystals can be found at Surfas in Culver City.
1 cup (2 sticks) plus 5 tablespoons unsalted butter
1 1/3 cups packed brown sugar
1 tablespoon vanilla extract
2 pinches salt
3 cups flour
1/2 cup plus 2 tablespoons Dutch-process cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 cups chopped top-quality chocolate such as Valrhona 70% cacao
Grated zest of 1/3 lemon
1 egg white
1/4 cup coarse sugar crystals
1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, vanilla and salt.
2. In a large bowl, sift together the flour, cocoa powder, cinnamon, nutmeg and baking soda. Add to the creamed mixture and mix until well combined. Mix in the chocolate and lemon zest. Add the egg white and mix just until blended.
3. Roll the dough into two 1 1/4-inch diameter round logs and wrap in plastic film. Chill several hours or overnight. Cut the logs into rounds about three-eighths-inch thick.
4. Heat the oven to 350 degrees. In a small bowl, lightly whisk the whole egg. Place the sugar crystals in another small dish. Dip the sides only of each cookie into the egg and then in the sugar crystals. Place the sablés on a parchment-lined baking sheet. Bake for about 10 minutes until slightly puffed in the center. Place the baking sheet on a rack and let cookies cool for 5 minutes before removing them from parchment paper.
Each cookie: 82 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 5 grams fat; 3 grams saturated fat; 11 mg. cholesterol; 24 mg. sodium.Copyright © 2015, Los Angeles Times