Chocolate Sable Cookies

These are a Christmas classic for me.  There signature "sandy" texture is what makes them a sable cookie.  They're also great dressed up as a sandwich cookie with a chestnut filling.

Chocolate Sablé Cookies

Ingredients

• 4 oz. bittersweet chocolate, frozen for 10 minutes
• 12 Tbsp. butter, softened
• 1 cup sugar
• 1 egg
• 1 1/4 cups flour
• 1/3 cup cocoa powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt

Makes 35-40 cookies
Cook time: 10 minutes

Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda, and salt.  Beat the butter and sugar until combined; mix in the egg.  Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands, be quick and careful not to melt the chocolate with your hands.
Divide the dough in half; lay one half in the center of a sheet of plastic wrap; quickly work the dough into one long log and tightly wrap; repeat with remaining dough.  Refrigerate dough for about 15 minutes.
Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin knife; after cutting a few slices the bottom of the log will begin to flatten, roll the log over and continue cutting, this will help give you actual cookies rounds.  Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
Bake 12-14 minutes, until cookies smell fragrant.  Transfer to a cooling rack after about 5 minutes and allow to cool.