X

French Sables Korova {Double Chocolate Cookies}

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

Fresh Sables Korova are a fancy name for Double Chocolate Cookies with Sea Salt. Perfect for a holiday table!

French Sables Korova {Double Chocolate Cookies} | Persnickety Plates

Last year I participated in a Christmas cookie recipe swap via snail mail (and made these Fiesta Fudge Cookies). This year, the hosts (Julie of White Lights on Wednesday, Rachel of I Love My Disorganized Life, and the Real Housemoms) made it even easier and made the swap via email.

FRENCH SABLES KOROVA (DOUBLE CHOCOLATE COOKIES)

I shared a recipe with Jenni of Jenni’s Ferris Wheel of Food and she sent me this recipe for French Sables Korova cookies. I’m so glad that Jenni reads my blog and knows of my persnickety ways. A double chocolate cookie is perfect for me. No eggnog or peppermint for this girl. Thanks, Jenni!

French Sables Korova {Double Chocolate Cookies} | Persnickety Plates
Despite its fancy name, these cookies are really simple to make (& delicious to eat). They’re basically double chocolate cookies with sea salt. You can find fleur de sel at Whole Foods or Sur La Table, but in order to avoid holiday crowds, I ordered it on Amazon. Otherwise, the ingredients are pretty standard pantry items. These cookies reminded me of Famous Amos cookies, but chocolate. And I love Famous Amos cookies.
French Sables Korova {Double Chocolate Cookies} | Persnickety Plates

Or maybe you’ll like…
Christmasdoodles
Dark Chocolate Salted Cookies
Chocolate Shortbread Cookies

French Sables Korova {Double Chocolate Cookies} | Persnickety Plates

French Sables Korova {Double Chocolate Cookies}

Melissa | Persnickety Plates
Fresh Sables Korova are a fancy name for Double Chocolate Cookies with Sea Salt. Perfect for a holiday table!
No ratings yet
Prep Time 15 mins
Chill Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine French
Servings 40 cookies
Calories 73 kcal

Ingredients
  

  • 1 ⅓ cups flour
  • cup unsweetened Dutch cocoa
  • 1 teaspoon baking soda
  • ½ cup unsalted butter + 3 TB, at room temp
  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 ¼ teaspoon fleur de sel finely ground sea salt
  • ½ teaspoon vanilla extract
  • 5 ounces bittersweet chocolate chopped into 1/4″ pieces (I used a Ghirardelli bar & chopped it)

Instructions
 

  • In a medium bowl, sift together the flour, cocoa powder, and baking soda. Set aside.
  • In a large bowl (I used my stand mixer), cream the butter. Add in the brown sugar, sugar, fleur de sel, and vanilla. Beat on low until combined.
  • Add in the sifted dry ingredients and beat on low until just combined. The dough will look crumbly, but should hold together. You don’t want to overmix once the dry ingredients have been added.
  • Knead in the chocolate pieces until evenly distributed.
  • Move the dough onto a clean work surface (I use a large cutting board) and form the dough into a log (I made two logs), about 1″ – 1 1/2″ in diameter. Wrap the log(s) in plastic wrap and refrigerate for at least an hour (or up to 3 days). [I put one in the fridge overnight & one in the freezer so it’d be ready for weekend baking]
  • When ready to bake, preheat the oven to 350 degrees and line baking sheets with either parchment paper or silicone baking mats.
  • Use a sharp knife to slice the log into 3/8″ – 1/2″ slices, and place on your baking sheets, about 1″ apart.
  • Bake on the middle rack for 12-15 minutes, until just puffed and cracked on the tops (add an extra minute if you’re starting with frozen dough). Let the cookies rest on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Notes

The dough should chill for at least one hour but can stay in the fridge for up to 3 days. You can also freeze the dough and bake from frozen. 

Nutrition

Serving: 1gCalories: 73kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 102mgPotassium: 40mgFiber: 1gSugar: 5gVitamin A: 73IUCalcium: 7mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jennifer Ferris says

    I’m so glad you liked them! Now I’m craving them. Have a wonderful egg nog and peppermint free holiday!!!

  2. Melanie says

    I made the cookies this weekend and they were delicious!

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

Simple Share Buttons