Mint Chocolate Sablés

Like Is This A Keeper, me and my son’s favorite flavors are mint chocolate chip especially ice cream. I was really looking forward to this flavor combination. Like all Sablé cookies, the dough is made, rolled and chilled either in freezer or refrigerator. Kim had mention that she baked them free form instead of muffin tin, like the directions call for, and they came out just fine. I followed suit and she was right, one less dish to wash. I substituted the dark chocolate chopped with mini semi-sweet chocolate chips which are about 1/4 inch thick so I knew exactly how thin to roll my dough. These cookies ended up being on the bitter side of chocolate. Mint is not my husband’s favorite flavor so these were not a home run for him and my son and I are not devouring them like I thought we would. Still a cookie never goes wasted in my house and I spread them around as much as I can. I look forward to new baking adventures with you all in the New Year!

4 Comments Add yours

  1. glad they will get eaten, but that’s a bummer that you don’t like them as much as you’d hoped. i gotta say, they look perfectly round for skipping the tin!!

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  2. So glad it worked out for you skipping “the baking in the tin part”! I think that was an unnecessary step. Sorry you guys didn’t really love these…I am not sure we loved them either but they did get eaten 😂 Personally I like a more satisfyingly rich chocolate taste haha. So fun baking with you…Happy New Year to you and your family!

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  3. Cakelaw says:

    Happy New Year Diane! I am sorry to hear that they didn’t meet expectations, but as you say, cookies never go to waste.

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  4. Sorry you didn’t like them (maybe use a less bitter chocolate next time?) but they look perfect! Great tip about the 1/4-inch chips – I will remember that too!

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