Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Black-and-White Sables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 30 mins Total Time: 55 mins Yield: 3 dozen Sable cookies are a French classic. This dark-and-white chocolate version from Umber Ahmad of Mah-Ze-Dar bakery is just the right treat to pair with a cup of tea. Ingredients 1 ½ cups unbleached all-purpose flour ½ cup Dutch-process cocoa powder ½ teaspoon baking soda 1 ½ sticks (¾ cup) salted butter, room temperature ½ cup packed dark-brown sugar ¼ cup granulated sugar, plus more for rolling ½ teaspoon flaky sea salt, such as Jacobsen ¼ teaspoon vanilla extract or paste 1 cup chopped white chocolate (5 ounces) Directions Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1 1/2-by-7-inch logs. Wrap each in plastic; refrigerate overnight. Preheat oven to 350 degrees. Remove logs from refrigerator; let stand until sliceable, about 15 minutes. Using a serrated knife, cut into 1/4-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchment-lined baking sheets. Bake, rotating once, until just set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. Cook's Notes Cookie dough can be formed into logs and frozen, wrapped tightly in plastic, up to 3 months.For a cleaner contrast between the white and dark chocolate, shake chopped chocolate through a sieve to remove any small particles before folding into cookie dough. Rate it Print