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Chocolate Sablés With Date Sugar

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Photo by Alex Lau, Styling by Sue Li

Grating the chocolate bar into shards helps give structure to the cookies; once the cookies cool, the chocolate will hold them together, but the sables will still melt on your tongue.


Makes 16–20


ounce bittersweet dark chocolate (60–70% cacao)


cup all-purpose flour


cup Dutch-processed cocoa powder


teaspoon kosher salt


teaspoon baking soda


cup date sugar


tablespoons unsalted butter, room temperature


large egg yolks


teaspoon vanilla extract


tablespoon mixed golden flaxseeds, brown flaxseeds, sesame seeds, and/or hemp seeds


teaspoon flaky sea salt


  1. Step 1

    Grate chocolate using the large holes of a box grater. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl.

    Step 2

    Using an electric mixer on medium-high speed, beat sugar and butter in a large bowl, scraping down sides occasionally, until butter lightens and looks creamy, about 4 minutes. Beat in egg yolks one at a time, beating well between additions. Beat in vanilla and 1 tsp. water. Reduce mixer speed to low and beat in dry ingredients, scraping down sides occasionally, until just combined. Beat in chocolate. Increase speed to medium and beat 30 seconds (this will help develop gluten in the flour, lending a less crumbly texture to the cookies).

    Step 3

    Transfer dough to a large sheet of parchment paper or plastic wrap. Form dough into a log about 2" thick. Chill until firm, at least 45 minutes.

    Step 4

    Preheat oven to 350° and line a rimmed baking sheet with parchment. Slice dough with a serrated knife into coins that are a generous ¼" thick. Transfer to prepared baking sheet. Mix seeds and sea salt in a small bowl; sprinkle over cookies.

    Step 5

    Bake cookies until edges are firm and tops are mostly firm but give just slightly when pressed, 11–13 minutes. Let cool.

    Step 6

    Do Ahead: Dough can be made 3 days ahead; keep chilled. Sables can be made 4 days ahead; store in an airtight container at room temperature.

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  • Quite tasty for a "sugar alternative" cookie, not sure I would, say, bring to an event but I happily make these for myself (I've made these twice now). I didn't have any issue with the texture (not overly crumbly).

    • Anonymous

    • New York, NY

    • 3/23/2020

  • I was so excited to make these for a friend's open house. They were just meh. They didn't melt in your mouth, they just crumbled. So, too dry, kind of bitter and not quite sweet enough. IF I were to try them again, I'd add a bit more date sugar (not a lot), and more shaved chocolate so they really did melt in your mouth. And maybe bake for 2 minutes less so wasn't so dry. I did like the crystals of sea salt across the top, definitely a must. Even though they looked good, only 3 were eaten at the open house. Regarding the review who asked would they rather be eating a chocolate chip cookie — yes, for me!

    • Anonymous

    • DENVER, CO

    • 11/30/2018

  • Update on my review from a minute husband just tried these and basically won't shut up about them. He's the type that likes oatmeal in his cookies and doesn't like very much sugar. So I think we've found the audience for this cookie. Moving it from a 3.5 to a solid 4.

    • Anonymous

    • California

    • 11/22/2018

  • This was between a 3 and 4 for me. When eating a cookie I always ask myself, "Would I rather just be eating a chocolate chip cookie?", and I think the answer here is yes. That being said, these are pretty decent. I threw in about a little over a quarter cup of white sugar--with the date sugar alone the dough just tasted a little too much much like a nutritional bar. And they still do have that quality a bit (its the texture of the date sugar), but that may be a plus for some.

    • Anonymous

    • California

    • 11/22/2018

  • Would it work to sub brown sugar for date sugar?

    • Anonymous

    • New York

    • 11/16/2018

  • Looks good on paper... a subtle sweetness. Will try when I get home to my Kitchenaid mixer!

    • cfrance

    • France & Florida

    • 11/15/2018

  • Surprised to not see any comments on this -- I'm used to seeing at least a few reviews on each recipe I try. Maybe it was the date sugar that threw people off. I adapted it for a gluten- and dairy-sensitive audience, so coconut oil replaced butter and buckwheat flour was used. After they had cooled, they seemed a little dry, but the next day, they were fine. I'm not sure what contributed to that. I also wish this recipe would have included weight measurements as well, because I try to do all of my dry ingredients by weight.

    • Taylor Mefford

    • New York, New York

    • 11/8/2018