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Chocolate Chip Sables

Source of Recipe


From "Chocolate Chocolate" by Lisa Yockelson






List of Ingredients



• 4 cups bleached cake flour
  
• 3/4 tsp baking powder
  
• 1/8 tsp cream of tartar
  
• 3/4 tsp salt
  
• 1 pound (4 sticks) unsalted butter, softened
  
• 1 cup superfine sugar
  
• 1 Tbsp vanilla extract
  
• 1 cup miniature semisweet chocolate chips
  
• Sanding or sparkling sugar, for sprinkling on the unbaked cookies
  






Instructions



1. Sift the flour, baking powder, cream of tartar and salt onto a sheet of waxed paper. Cream the butter in the large bowl of a freestanding electric mixer on moderately low speed for 5 minutes, or until very creamy. The 5-minute creaming time develops the texture of the dough. Add the sugar in 3 additions, beating for 1 minute after each portion is added. Blend in the vanilla extract. On low speed, blend in the sifted ingredients in 4 additions, beating just until the flour particles are absorbed. Scrape down the sides of the mixing bowl frequently to keep the dough even-textured. Blend in the chocolate chips.
   
   
2. Divide the dough into 4 portions. Roll each portion of dough between two sheets of waxed paper to a thickness of 1/4-inch. Layer the waxed paper-covered sheets of dough on a cookie sheet. Refrigerate the dough overnight.
   
   
3. Place the sheets of dough in the freezer for 1 hour before cutting out the cookies. The dough must be firm; freeze the dough longer than 1 hour, if necessary.
   
   
4. Preheat the oven to 350° F in advance of baking. Line several cookie sheets with parchment paper. Working with one sheet of dough at a time, peel off both sheets of waxed paper and place on a lightly floured work surface. Stamp out cookies with a 3-inch cutter. Place the cookies 2 inches apart on the lined cookie sheets. Top each with a sprinkling of sugar.
   
   
5. Bake the cookies for 17 to 20 minutes, or until set. Cool the cookies on the sheets for 3 minutes, then remove them to cooling racks with a wide, offset metal spatula. Cool completely. Store in airtight tins. (Bake and serve within 5 days.)
   
   Makes about 4 dozen cookies.