Well, your's at least are more similar to the picture of these cookies in ph10, mine were more like traditional, flat, chocolate cookies (but, oh, they tasted so great! :-)
Oh sweet Fanny, you are cruel! Especially now that we have mysteriously "run out" of our supply ("no idea how that happened," she says through chocolate-stained teeth). I especially love that yours kept their sliced shape. I had two trays, one kept them and the other baked a couple minutes longer and I preferred the ones that kept their upper edge. (Though I ate both, you know, to be fair.)
Oh, these look so good! I saw that post and had a similar reaction. Now your post has sent me over the top and I'm printing out the recipe as I type!
I'm going to be making these little beauties very soon! I have all the ingredients and I'm ready to go!
fantastique! These look great, I love cookies, my wife leans toward the saltier snacks, I think this is one of the few we could both agree on. I'll be sure to try making a batch very soon.
I don't think anyone can blame you for giving into those sablés! We understand completely! They are beautiful little cookies!
I can't ever stop eating these until they're all gone! Thank you for your entertainingly sweet fantasy :)
What a wonderful post! Have never had any of these but "must" bake some. Hope they are as good as yours. Yum--chocolate! Thanks for visiting!
Bravo pour le graphisme de ton blog, il est absolument superbe!
merçi ma très chère Fanny, tu es si gentille!! je t'aime bien !! bises micky
What a delightful blog you have Fanny. I will be checking in often. These densely chocolately treats sound delicious. Although my baking skills aren't on par with my cooking skills, I will definitely try these. Plus, I'm so glad you mentioned Dorie Greenspan; I heard a radio interview she gave, was intrigued, but didn't get a chance to write down her name.
Mmm, who would have thought chocolate and salt would go together? I just bought some seasalt today so I'm tempted to try this out...maybe modify it with a little splenda since I'm cutting down on sugar.
I think that you are going to NOT need to twist my arm to do this. Chocolat, yeah! Lovely Fanny!
Ces sablés sont vraiment superbe, j'aime beaucoup la forme que tu leur as donnée, on a tout de suite l'impression d'un produit particulier... quand au mélange chocolat et sel, j'ai définitivement adopté le beurre salé dans les gateaux au chocolat, c'est divin!
ps: j'ai voulu lire l'article du NYT dans ta section dédiée et le lien mène à une interface d'identification pour abonnés
Oh wow, those look delicious! I'm probably going to be making them very soon- yum!
I have this recipe flagged in the cookbook, and now you've inspired me to make them. Beautiful photo!
Ils semblent férocement dangereux en effet, et contrairement à ce que dit l'auteur de smitten kitchen ou plus exactement l'auteur américaine (?) de ce livre qui reprend la recette de PH.
A double tranchant, soit ils générent un climat de paix, soit ils attisent la convoitise et l'avidité du voisin (ou des animaux ;o))
Au fait, peut-être n'ai-je pas bien saisi mais la recette est-elle celle de PH en fin de compte ou de cette auteure US ?
Tu écris que la tienne est adaptée de Dorie Greenpan ?...
Merci pour ce moment de délicate gourmandise
I don't know what it is about sweets and salt, but I just looove that combination. I really like this post, it made me laugh and it made me hungry!
I don't blame you at all for the state these put you in...they look wonderful! How long can you keep the log in the ref? or can you freeze it for a time? So you can keep and emergency stash for quick baking...
ohh my they do look quite very tasty!
*g* I just baked off the last of mine (I only bake half batches, so that I eat less of them). Half of it is already gone!
Hi Sigrid - do we really care about the form?
Hi Deb - i had the same problem; but baking them at 160°C helped them to keep their lovely shape.
Hi Anali - i warn you: you should never start making these or you won't be able to stop!
Hi Scott - i think she LOVE them.
Hi Ivonne and S - thanks for making me feel less guilty. Who ever said that eating 6 chocolate cookies in one row was bad?
Hi Fran - so good to see you back.
Coucou Cécile - merci, ca me touche.
Coucou Micheline - je suis si contente que tout soit rentré dans l'ordre pour toi et Math. Bisous
Hi Susan - these cookies are very easy to make. In fact they're so easy i could make them every day.
Hi Wanderlusting - salt is a natural flavour enhancer and help the chocolate to brings out all its delicious aromas.
Hi Bea - think we share the same love for chocolate: incontrolable!
Coucou Peggy - c'est Pierre Hermé qui leur donne cette forme.
Pour ce qui est du lien, il faut s'inscrire gratuitement et tu pourras y acceded ainsi qu'a d'autres articles du NYT.
Hi Caty - will you send me some. Com'on, please!
Hi Karen - i'm sure you'll find them delicious.
Coucou Thalie - en fait Dorie Greenspan est aussi l'auteure de "mes desserts au chocolat" et elle reprend cette recette dans son nouveau livre.
Hi Natalia - seems we have the same passion for salt + chocolate then.
Hi Joey - i added a little note before the recipe (3 days in the fridge/2 months frozen).
Hi Helen - oh yes they are!
Hi May - i think i've had the same problem. Half a batch made, half a batch eaten. And i'm off to make some more!
Mmmmmmmmm, Ho ils ont l'air TELLEMENT bons...tu m'en refera...?!
Mmmm I want to snatch up them all!mm
wow..that is cool..i a visitor who jus drop by and saw this nice blog with delicious cookie so want 2 abt food colouring..what food colouring can i use to put on top of the cookie to decorate it? i dun really noe ur email so i put a comment here..u can contact me at firstname.lastname@example.org...n thanks anyway
Hey merci pour le comment sur mon blog.
Ca donne vraiment envie ce que tu fais, maintenant j'ai envie de gouter la photo en lechant mon ecran !
T'as pas le meme blog traduit en francais par hasard ? :D
This really are great cookies! I've taken to wanting to add fleur to sel to all chocolate concoctions. I made up a nutella cookie recipe and added fleur to sel to that, it was good.