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Crisp, rich French chocolate sablé cookies are hypnotizing to behold and addictive to eat!

If you’re going to make a foray into the art of French patisserie, you’re going to need help from a very experienced, classically trained pastry chef with a killer blog. Baking master Edd Kimber’s book Patisserie Made Simple is the next best thing to having your very own culinary tutor, so pick up a copy and some flour and get ready to spin French crepes. 

The chocolate sablé is the little black dress of cookies: reliable, grown-up, and with just a little hint of naughtiness! They take no time at all to make, but the rewards are bountiful. I use ½ teaspoon of sea salt in these cookies, which might seem like a lot to some people, but salt and chocolate were meant to be together — it highlights the chocolate flavor and enhances the overall taste. Just don’t use table salt; you need a good flaked sea salt, such as fleur de sel. To dress up these cookies even more, I have dipped them in tempered chocolate and sprinkled them with cacao nibs, but this is optional — they are still a wonderful treat without it.

Tempering Tip: The chocolate you start with needs to be tempered itself, so make sure you are using good-quality chocolate that has been stored in a cool place. If it is streaky when you take it out of the package, it has been kept poorly and won’t temper very well using the above method.

Reprinted with permission from Patisserie Made Simple