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Espresso chocolate sablés

Bring out the chocolate, even more, thanks to the strong espresso flavour in these light-as-air cookies. 




  • 2/3 cup butter, room temperature
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 Tonka bean, grated (optional)
  • 2 cups all-purpose flour
  • 2 tablespoons freshly ground coffee
  • 1/2 teaspoon kosher salt


  • 4 oz semi-sweet chocolate, chopped
  • 1/3 cup heavy, or whipping, cream
  • 1 tablespoon butter



  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, and beat until well combined- creamy and smooth. 
  2. In a separate bowl combine the flour ground coffee, salt, and tonka bean (if using) and whisk together. Set aside until needed. 
  3. To your butter/ sugar mixture add the egg yolks, and vanilla extract and beat just until fully combined. 
  4. Add flour dry ingredient mix and beat at low speed just until flour is incorporated but before the dough forms a ball.
  5. Turn out dough onto a floured surface and use your hands to bring the dough together. Divide dough in half and roll into one-and-a-half-inch-wide logs. Wrap logs in cling wrap, and refrigerate until firm, one to two hours. 
  6. Preheat oven to 350° F. Line baking sheets with parchment paper, or silicone-making mats. 
  7. Unwrap logs and cut them into one quarter-inch-thick rounds. Place rounds one inch apart on prepared pans. 
  8. Bake until just lightly browned around the edges, 10 to 12 minutes. Let cool on pans for five minutes. Remove from pans and let cool completely on wire racks. 


  1. Place chocolate in a large heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium heat. Pour the hot cream mixture over the chocolate. Let stand for one minute; stir until a smooth, silky ganache forms. Let stand until thickened, 30 minutes to one hour. 

Assemble and Serve 

  1. Using a piping bag fitted with a small round piping tip, pipe a round of ganache onto the flat side of half of the cookies. Place the remaining cookies, flat side down, on top of the ganache. Let stand until the ganache is set, one to two hours. 
  2. Cookies will be for up to five days in an airtight container. Enjoy! 

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