By Nikol Nakamura / Special to The Herald
The month of May is notable for two memorable observances, both in the same week! Mother’s Day is always a special date, and this year it’s on May 9. And for chocolate lovers, May 15 also is an important date to circle: National Chocolate Chip Day! Why not celebrate a few days early with Mom with a batch of delicious homemade cookies?
Chocolate chip cookies are easily the most popular variety of cookies in the United States, and at Tulalip Resort Casino restaurants, our chocolate chip sable cookies are a big favorite. We’re happy to share the recipe.
These cookies combine the buttery goodness and texture of French shortbread with the sweetness of the all-American chocolate chip cookie we all know and love. The result is the best of both worlds for those of us with a sweet tooth!
These cookies are great with afternoon tea, make excellent gifts and can be stashed away in the freezer for a later date when you’re craving something a little sweet and a little rich.
Chocolate chip sable cookies
2¾ cup (1 pound, 4 ounces) butter, softened to room temperature
1¼ cup (10 ounces) granulated sugar
3 cups (1 pound, 6 ounces) pastry flour or all-purpose flour
5 tablespoons (2.5 ounces) cornstarch
¾ cup (6 ounces) almond flour
½ teaspoon sea salt
1 teaspoon vanilla extract
2⅔ cups (1 pound, 4 ounces) regular or mini chocolate chips
Chocolate chips for melting and dipping (optional)
Cream butter and sugar in a stand mixer or with hand-held mixer. Combine the pastry or all-purpose flour, salt and almond flour, then it add to the butter mixture. Add the vanilla extract, followed by the chocolate chips.
Roll dough into logs by dividing the dough equally. The size of the rolls determines how large the cookies will be.
Take a piece of parchment paper, short side facing you, and roll the dough into a log shape. Using the parchment to assist you, roll and tighten the dough with something firm and thin, like a piece of cardboard (we use a dough scraper). Your roll should be compact and very round.
Chill the dough in the refrigerator for an hour, or wrap and freeze until needed.
Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
If log is frozen, remove from freezer and thaw to room temperature; cut evenly and smoothly. If chilled, cut into coins, allowing about an inch of even spacing.
Bake until golden on the edges and set. For example, a cookie cut the size of a quarter will take about 15 minutes to bake.
Allow to cool and serve as is, or dip into melted chocolate.
If you’d like to dip your cookies into melted chocolate, you’ll need a double boiler. Create one with a small saucepan of simmering water, with a metal or glass bowl suspended over but not touching the water.
Slowly melt the chocolate chips in the bowl until fully melted, stirring to prevent the sides from scorching. Remove from the double boiler, avoiding contact between the water and melted chocolate.
Dip the sable cookies half-way into the melted chocolate chips. Place on a parchment-lined sheet pan and allow the chocolate to set.
A sprinkling of chunky sea salt is a nice addition, but not necessary.
As a pastry chef, Nikol Nakamura orchestrates the dessert program at Tulalip Resort Casino’s award-winning restaurants, including fine and casual dining operations, espresso outlets, room service and on-site catering. With a true love of pastry, Nakamura’s 25-year culinary career includes working at some of the nation’s top restaurants and hotels.
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