Sable cocoa cookies with white chocolate

Wonderful aromatic cocoa cookies!

It's an easy recipe and the really great thing about these cookies is that you can store the dough in the fridge and bake as many as you need when you want them.

White biscuits are made with the same ingredients, but instead of 20g of cocoa, we will add 20g of plain flour (i.e. instead of 165g, we will use 185g). Of course, we can also add dark chocolate chunks, but less, i.e. about 70g.

Ingredients:

120g butter at room temperature

70g icing sugar

20g egg yolk

1 teaspoon vanilla extract 

1/8 teaspoon salt

165g all-purpose flour

*15g all-purpose flour in case the dough needs it

20g cocoa

100g white chocolate in pieces

We put the butter, icing sugar, salt and vanilla in the mixer bowl. Beat the ingredients for a few minutes. Add the yolk and beat until the mixture is homogeneous.

In a bowl, mix the flour and cocoa.

Chop the white chocolate into small pieces.

Out of the mixer, pour the flour and cocoa into the butter mixture and mix with a spatula.

*If we see that the dough is soft and very sticky, we add the extra flour.

Finally, add the chocolate and mix carefully.

Roll the dough on baking paper, wrap it up and put it in the fridge for at least an hour.

Preheat the oven to 170°C with a fan.

Cut the biscuits into 1cm thick slices with a large, sharp knife. Place them on a baking tray lined with baking paper.

We bake for about 15 minutes. When you take them out of the oven, leave them on the tray for 5 minutes and then carefully transfer them to a rack where you let them cool completely.

Store them in tightly sealed bags or containers.