Chocolate Sable Cookies

It's rare that Brittany is home on a Friday night.  Indeed, she has a pretty busy social and work calendar.  So tonight when she said she would be home, I was excited to take in a girly movie and maybe drink a glass of wine.  Instead, she decided to bake.  Britt is a fabulous baker.  She always finds these amazing recipes that make your mouth water.   She found these treats from the Miette cookbook.  Miette is charming pastry shop in San Francisco with the most divine pastries you'll ever indulge in.   These cookies just came out of the oven a few minutes ago.  I wish you were here to smell their aroma.  Better yet, I wish you could taste one fresh out of the oven like I just did.   They're a perfect little piece of heaven!

Thanks Britt!! 

Chocolate Sable Cookies

Makes about thirty-six 1-inch square cookies

Ingredients
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup (4 ounces) unsalted butter, at room temperature
2/3 cup (4 1/2 ounces) sugar, plus more for sprinkling
1/4 teaspoon sea salt
3/4 teaspoon vanilla extract
3 1/2 ounces 70 percent cacao chocolate, grated

Directions:
1. Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate and mix just to combine.

3. 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 or 3 months in the freezer.) Otherwise, roll out the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife or a pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sugar.

4. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.