سابليه بالشوكولاتة

We prepare all the ingredients before starting to make sure everything is ready and easily accessible.

We place the soft butter in a large bowl and mix it until it becomes creamy and smooth.

We add the white sugar to the butter and mix well until the sugar dissolves and the mixture becomes fluffy.

We add the egg yolks and vanilla to the butter mixture and continue mixing until fully combined and smooth.

We sift the dry ingredients — flour, cocoa powder, and powdered sugar — together in a separate bowl to remove any lumps.

We gradually add the dry ingredients to the butter mixture and mix using a spatula or by hand until a soft, cohesive dough forms.

We transfer the dough to plastic wrap (cling film) or parchment paper and wrap it tightly so it doesn’t dry out.

We place the dough in the refrigerator for 30 minutes to firm up and make it easier to roll.

After chilling, we place the dough between two sheets of parchment paper and roll it out with a rolling pin to about half a centimeter thickness.

We cut the dough using a cookie cutter, dusting the cutter and surface with a little flour to prevent sticking, then carefully transfer the cookies to a baking tray lined with parchment paper.

We bake the sablé cookies in a preheated oven at 180°C (356°F) for 15 minutes, then let them cool completely before filling.

We fill each pair of cookies with hazelnut butter or any desired filling, dip half of each cookie in melted chocolate, sprinkle with chopped hazelnuts, and let the chocolate set completely.