dorie greenspan

These espresso-infused dark chocolate–chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.

Espresso Chocolate Sablés (Shortbread Cookies) Recipe

espresso

water

(80 grams) confectioners’ sugar

fine sea salt

cinnamon (optional)

vanilla extract

(272 grams) all-purpose flour

(113 grams) bittersweet chocolate, finely chopped

My original recipe for these deeply coffee-flavored and amply chocolate-flecked cookies produced a classic shortbread with the melt-in-your-mouth texture that’s the hallmark of great shortbread and the result of using only confectioners’ sugar in the dough. When I adapted the recipe for Beurre & Sel and baked the cookies in metal rings, constraining their spreadability, the change was anything but subtle: The sablés were still tender, but their texture became denser and their flavor more intense.
The trick of making an espresso extract to add to the dough is a good one to know. If you want to use it for other things—a spoonful is good in brownies, chocolate sauces or even in chocolate chip cookies—make more than you need now and keep it in the refrigerator, where it will be fine for months. Of course these are good with coffee and coffee drinks, but they’re surprisingly nice with milk and not at all bad with cognac.

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Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you’re using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.

Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.

Turn the dough out onto the counter and divide it in half. Shape each half into a disk.
Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet—you can stack the slabs—and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.

Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you’ve got them. Have a 2-inch-diameter cookie cutter at hand.

Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).

The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.

Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.

Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.

For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough—in the rings—on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.

French Apple Cake is a delicious twist to traditional apple pie, consisting of softened apple slices that are infused with brandy and baked in a buttery vanilla cake batter. Serve with whipped cream, crème fraîche or ice cream.

Best French Apple Cake Recipe With Sugared Top

salted butter (1 stick, plus more for pans)

allspice

apples

white sugar

salt

brandy

all-purpose flour (95 grams, plus more for pans)

baking powder

eggs

Tablespoon confectioner's sugar (optional)

Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.

Melt the butter in a 12-inch skillet over medium-high. Cook, swirling the pan frequently until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. ** see notesStir the allspice into the butter and set aside.

Add all of the apples, 2 tablespoons of sugar, and salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown for 12 to 15 minutes. Add the brandy and cook until evaporated 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.

In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla, and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter.Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.

Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack for about 2 hours. Lightly dust with Confectioners Sugar. Run a knife around the inside of the pan and remove the sides before slicing.

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