Do you like dark chocolate with a hint of spice?
How about not too sweet but buttery rich cookies that are cute and easy to make?
Hello friends, Amy here today with a cookie perfect for Easter from my friend Joy Vargo.
Yes, that Joy from Tucson CSA. She also is a chef and AMAZING caterer. She brought these cookies into CSA, spiced with Mano Y Metate Mole Dulce. The texture is delicate and crumbly, and Joy said that the French name Sablé translates as sandy.
Joy is a trained baker, so her original measurements are the weights listed in the recipe. If you have a kitchen scale at home, please use those instead of my approximations for the volumes.
I made both the logs sliced thinly and the roll and cut method. Since the rolled were thinner, I preferred those. The sugar sprinkled on top of the unbaked cookie was a nice touch. The sea salt I used was too fine and dissolved on the surface, but tasted good. However, the combination of salt AND sugar on the top of the cookie was a hit!!!! If I had saved any Mole Dulce powder I would have tried that as a sprinkle as well, like on these brownies.
They don’t rise at all, so this is a great recipe to use those cookie cutters with intricate designs. Also, they can be crammed close on the baking sheet. That is good because this recipe makes a big batch, of course depending on the size and thickness of the cookies. I froze some of the dough to defrost and roll fresh for Sunday.
Mole Spiced Dark Chocolate Sablé Cookies
By Joy Vargo
2 sticks Unsalted Butter, Room Temperature (7.5 oz)
½ cup Sugar (3 oz)
2 Eggs, Beaten (3 oz)
1 tablespoon Vanilla
1 tin Mole Dulce, Mano y Metate (2.2oz)
1 cup Dutch Process Cocoa Powder (4.5 oz)
2 ½ cups All Purpose Flour (10.5 oz)
Pinch Sea Salt
In a large mixing bowl whisk together the flour, cocoa powder, sea salt, and Mole Dulce. Set aside.
In stand mixer bowl cream together butter and sugar until light and fluffy. Slowly add eggs, about half at a time, making sure to incorporate fully into the batter before each addition. Scrape down bowl frequently to help fully incorporate all ingredients. Add vanilla. Mix. Add flour mixture all at once and very slowly mix until a soft dough forms. If dough is still too wet and sticky add a few pinches more flour. If dough is too dry add just a couple drops of water. The goal is to have a smooth soft dough that can be rolled/shaped easily, but also take care to not overwork the dough.
At this point, form the dough into either patties that can later be rolled out, cut and baked OR roll the dough into the desired size of logs that can be cut and baked. Cover dough and refrigerate for at least 30 minutes.
When ready to bake, Preheat oven to 350F.
If dough has been shaped into patties then gently roll to desired thickness, cut desired shapes. If dough was rolled into logs then gently cut to desired thickness with a sharp knife to avoid crushing the logs.
Place evenly on parchment lined cookie sheets. Sprinkle tops of cookies with a bit of sugar, a sprinkle of sea salt or both.
Bake cookies for 10-15 minutes, or until just set. Cookies should still be slightly soft to the touch as they will firm when cooled. Let cool completely before serving.