Whole Einkorn and Rye Chocolate Chip Sablés
I've been meaning to make these sablés for some time. I've adapted a recipe I found in Jennifer Lapidus' book Southern Ground.
YIELD: ABOUT 40 COOKIES
240g (2⅔ cups) whole-rye flour
270g (2¼ cups) whole einkorn flour
390g (1¾ cups) unsalted butter, at room temperature
180g (1 cup) granulated sugar, plus more for sprinkling, I would use turbinado sugar for coating in the future rather than granulated
½ teaspoon fine sea salt
100g (4 ounces) bittersweet chocolate, chopped
For 20 cookies
120 g whole rye flour
135 g high whole einkorn flour
195 g unsalted butter room temperature
90 g granulated sugar and more for sprinkling
¼ tsp fine sea salt
50 g (2 ounces) bittersweet chocolate, chopped
- In a medium bowl, combine the rye and all-purpose flours. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 4 to 5 minutes. With the mixer on low speed, add the salt, then add the flour in three increments, mixing until just incorporated after each addition before adding the next; be careful not to overmix. Add the chocolate and mix until evenly distributed.
- Divide the dough in half and press each portion into a squared-off disk. Wrap each disk in plastic wrap and refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and let it come to room temperature. Roll out the dough to ½ inch thick and cut it into 2-inch squares. Place them on a baking sheet 1 inch apart. Sprinkle the tops generously with sugar.
- Bake for 12 to 14 minutes, until golden brown on the edges. Remove from oven and transfer to a cooling rack. Once fully cooled, store in an airtight container at room temperature for up to a week.
These are definitely melt in your mouth delicious and so easy to make. This is the first time I've tried making a fully whole grain cookie and won't be the last. The original recipe used high extraction all purpose flour which I do not have. Since we don't need any gluten in a cookie, I decided to use whole einkorn instead since it is gluten poor and really delicious. Hope you give them a try!
Benny
Comments
Those look amazingly delicious! I'll bet they do melt in the mouth.
I just happen to have a little leftover einkorn flour to use up. Do you think it's possible to form the dough pieces into a log and slice off ½" pieces for baking?
If you're interested in other whole grain cookies, try the Whole Grain Brownies from the King Arthur site; I couldn't tell the difference from regular. I also have been meaning to try their Spiced Rye Ginger Cookies recipe. Rye and spices seem to be a good match.
Sorry most of them were shared with the building staff yesterday, but you’re a fine baker and can make more!
Yes to do think that you could roll the dough into a log after it is mixed. I’d roll it using cling wrap otherwise it might be a bit messy. Then after refrigeration it will be quite firm of course and would be sliceable.
This was my first foray into whole grain cookies and I do like them. I’ve made whole red fife pastry twice (which was awesome) along with a whole wheat cake. The whole grain brownies sound good and might be something worth trying.
Benny
Those sound delicious! My husband is the cookie maker and eats most of them also 😂 he would love these
Thank you Caroline, I so seldom make cookies but had this recipe saved when I borrowed the book from the library. They were tasty treats.
Benny
I gave these a try. I didn't want to use my precious einkorn, so I ground up some "Old Hoary" heritage wheat grain I had instead (very low gluten). When I got the frisbees out of the fridge in the morning, I realised they were going to take a lot of rolling; simplifying Alcophile's sliced log idea even further, I just sliced up the frisbees into 1/2" slices and baked them.
When they were part cooled I cut up the slices into "bite size" pieces. They were very moreish!
Lance
Nice Lance, glad you made them and enjoyed them. Good idea saving your einkorn for something else, but my einkorn was getting a bit long in the tooth so I wanted to use some of it up.
Benny
Thank you so much for sharing this recipe! I just pulled the first batch out of the oven and these are so incredible. I have a lot of whole wheat flour and einkorn at the moment, so I subbed the rye for whole wheat. I also subbed in vegan butter and semisweet chocolate morsels. I forgot to put sugar on the tops of the first batch, but they are still sooo delicious. I will definitely be making these again!
Oh so glad you tried them. These were my first foray into baking whole grain cookies and quite a success. You could really use any low gluten flour and they would be delicious. I’ll have to look for vegan butter in the future, what is it made from?
Feel free to post photos of your bake here if you’d like.
Benny