Recipes Sugar-Crusted Chocolate Cookies 4.0 (2,418) 1 Review This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sablé means "sandy")—though this fabulously dense version is actually more like shortbread. More Chocolate Desserts By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and love for chocolate. He fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, "Jacques Torres Chocolate" in the DUMBO neighborhood of Brooklyn, New York. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. Jacques and his chocolate became an instant success attracting fans from all over the country. In 2004, he opened his second chocolate factory in the SOHO neighborhood of New York City on Hudson Street. The demand for his confections grew rapidly, so he opened more stores throughout Manhattan including ice cream locations. In 2013, Jacques moved his two production facilities (from DUMBO and SOHO) to one state-of-the-art 40,000 sq. ft. chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park, Brooklyn. There are 3 retail locations throughout New York City. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 40 cookies Ingredients 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa Pinch of salt 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons 3/4 cup plus 2 tablespoons confectioners' sugar 2 tablespoons cold milk 1 teaspoon pure vanilla extract 1 large egg white 1/2 cup granulated sugar Directions In a food processor, pulse the flour, cocoa and salt. Add the butter and process until sandy, about 3 minutes. Add the confectioners' sugar, milk and vanilla extract and process until a firm dough forms. Transfer the dough to 2 sheets of plastic wrap and form into two 7-inch logs, about 1 1/2 inches thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight. Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. Beat the egg white in a small bowl. Sprinkle the granulated sugar in a 7-inch square on a sheet of wax paper. Brush the logs with the egg white and roll in the sugar, pressing to help it adhere. Cut the logs into 1/4-inch slices and transfer to the baking sheets, about 1/2 inch apart. Bake the cookies for about 20 minutes, until just firm to the touch; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks to cool. Make Ahead The cookies can be stored in an airtight container for up to 2 weeks. Rate it Print