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1
Place the flour, cocoa powder, baking soda and salt together into a medium bowl and whisk to combine, set aside until needed.
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2
Place the butter and sugars into a large bowl and beat together until light and creamy, remember you are not making a cake so it doesnt need to be fluffy just well combined and light and creamy.
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3
Add the flour mixture and with the mixer on low speed mix together until the mixture is sandy.
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4
Sable is French for sandy and describes both the texture of the final cookie and this stage of the baking process.
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5
If you mix until you have a uniform dough the texture of the final cookie will be a bit tougher and they wont melt in the mouth.
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6
Add the chocolate and mix to combine.
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7
Tip the mixture onto the worksurface and very gently knead to bring together.
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8
Divide the dough in half and roll into logs, about 4cm inches in diameter.
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9
Wrap in clingfilm and refrigerate.
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10
At this point I will normally freeze half of the dough ready to make cookies when the mood strikes.
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11
Chill the dough for a few hours until firm.
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12
Preheat the oven to 180C/160C fan and line two baking trays with parchment paper.
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13
Using a thin sharp knife cut the log into cookies, about 1cm thick but dont worry if the cookies crumble just press them gently back together.
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14
Place onto the prepared baking trays and bake for 10-12 minutes or until spread and lightly set around the edges but still looks undercooked in the middle.
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15
Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
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16
Stored in a sealed container these cookies will keep perfectly for a few days but trust me they will never last that long.
