These little sablé cookies are actually the same chocolate dough as the Chocolate-Vanilla Striped Sablé Cookies and a very good way to use leftover scraps if you have them! They are adapted from the genius recipe from Miette which uses both cocoa powder and chocolate to punch up the taste. Because they are so flavorful, you don’t need to make big cookies. My heart cookie cutter is only about 1 ½-inches long. You can certainly substitute any simple shape like a circle or rectangle, just make sure they aren’t any larger than 2 inches for best results. I suggest using high quality white chocolate and using a quick temper method, but if you don’t have the time or the patience, candy melts will work.

Makes about 16 cookies


  • 8 tablespoons (113 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup (130 grams) all-purpose flour
  • 1/4 cup (28 grams) Dutch processed cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 1/2 ounces (100 grams) bittersweet chocolate, very finely chopped
  • 8 ounces (227 grams) white chocolate, chopped or candy melts


Make the Cookies

  1. In a bowl fitted for a stand mixer or in a medium mixing bowl with hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and then mix until combined.
  1. Sift the flour, cocoa, baking soda and salt and then add to the butter mixture on low speed until absorbed.
  1. Add the chopped chocolate and mix until just combined. Transfer to plastic wrap, form a disc, and refrigerate for about 20 minutes.
  1. Preheat the oven to 350˚F. Line half sheet pans with parchment paper and set aside.
  1. Roll the dough to a ¼-inch thickness and use a heart-shaped cookie cutter to form the cookies. Place on prepared sheet pans about 2 inches apart and bake for approximately 8 minutes or until set. Remove to racks and allow to cool completely.
  1. Temper the white chocolate or melt the candy melts and dip half of the cookies into the mixture, removing the excess. Allow to set at room temperature before serving or storing for up to 5 days.


Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

Latest Recipes

More Like This