Black-and-White Sables

black and white sable cookies on white tray
Photo: Mikkel Vang
Prep Time:
30 mins
Total Time:
55 mins
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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

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