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Chocolate Sea Salt Shortbread Cookies

Cooking Classes and Cookies

Anne Challier and her twin sister Vero are a dynamic culinary pair in Provence. They work with clients to create Provencal gourmet experiences including cooking classes, market tours, and catering  – Un air de famille, cuisine et service à domicile. Anne is the chef in the family having attended cooking school at École Hôtelière d’Avignon. After which, she trained in a well-known restaurant in the Alpilles. The two sisters launched Un air de famille in 2009, combining Anne’s culinary talent with Vero’s wine knowledge. Trust me they create magic in the kitchen.

This recipe for Chocolate Sea Salt Shortbread (Chocolate Sablés with Fleur de Sel) is just the perfect sweet treat with a coffee or cup of tea.

Chocolate Sea Salt Shortbread Sablé Fleur de Sel
Chocolate Sea Salt Shortbread
Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.
Chocolate Sea Salt Shortbread Sablé Fleur de Sel
Chocolate Sea Salt Shortbread
Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.
Servings Prep Time
30cookies 15minutes
Cook Time
10minutes
Servings Prep Time
30cookies 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.
  2. In the bowl of stand mixer fitted with a paddle attachment, beat together the butter, sugar, salt and vanilla until lightened, about 4 minutes.
  3. Add the dry ingredients.
  4. Add grated chocolate and mix to combine.
  5. Roll into logs (see note)* If the dough is not too soft, place it between two pieces of saran wrap, and roll the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7 inch rectangle.
  6. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet.
  7. Preheat the oven to 350 degrees.
  8. Bake the cookies until they are firm, 10 minutes. Using a spatula, carefully transfer cookies to a wire rack when they are cold.
  9. Store in airtight container for up to 2 weeks. (If they are not eaten before that!)
Recipe Notes

* If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator for 1 week in the refrigerator or 3 months in the freezer).

Book Your Culinary Experience

Tel: +33 (0)6 82 02 63 38
Facebook: Un air de famille 
Website: www.cuisineadomicile-provence.com
Instagram: unairdefamilleprovence
email: contact@un-air-de-famille.fr

Culinary Services:

Chef at home (chef à domicile)
Catering (traiteur)
Cooking classes (on location in Nimes or at your location)
Market tours
Wine tasting

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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