This is our third “Sablés” recipe in this cookbook…with one more to go. I was expecting these to be a hit since the previous two were well liked…and these have chocolate so…you know…so much the better haha! At least that is how I think. 🙂
Shoutout to Mardi, fellow baker with the great idea to use the chocolate chips instead of the chopped chocolate…I loved how her chocolate peeked through instead of coloring the dough, so I followed her lead.
Although these are basically a shortbread cookie, this recipe is unique. We are asked to toast our buckwheat flour…both are new to me, the toasting and the buckwheat. I am not sure I got the the fully toasted version of the flour since Dorie tells us not to be tentative. I feel I went more with the time vs the smell of the toasting flour, even though she cautions us against this…I think because I wasn’t sure what I was trying to smell. It did take on a slightly darker beige and I did smell it…BUT since no one really could taste the buckwheat, it makes me wonder. Either I didn’t toast it quite long enough or we all were like the Parisians described in Dorie’s opening that couldn’t decipher the flavor either.
Regardless, these cookies were a total hit…whether picking up on the buckwheat or not haha. Everyone loved these…one of my friends even likening them to the professional cookies, Kelley’s Kookies which are a gourmet shortbread brand of cookies….well YAY for that. I will take that as a successful bake for sure. 🙂