chocolate sablee cookies

Viennese Chocolate Sable Cookies Recipe – Pastry Workshop

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Viennese Chocolate Sable Cookies Recipe:

No doubt that Pierre Herme is the Picasso of Pastry, the one that totally changed the face of the pastry craft into the modern art it is today. And although I talked about Pierre Herme on this blog before, I never shared any of his recipe.. until now that is! These Viennese chocolate sable cookies or spritz cookies are beyond amazing, believe me! They hold their shape so well and taste so good! Plus, they only use egg whites and I’m sure you too have some leftover egg whites that you’ve frozen! I sure do!! Finally you can use all those frozen egg whites you’ve been saving, especially now with the holidays approaching fast!

chocolate sable cookies

When you find a recipe as good as this on you just have to hold on to it and make it again and again and again in different versions! How about adding orange zest into it or piping the cookies and then add pieces of candied orange or a candied cherry on top before baking?! All so delicious! So many options, so little time!

This blog hosts even more amazing cookie recipes, like these Ancaz Cookies or these moist and flavorful Whole Wheat Chocolate Chip Cookies. However, if you want a vanilla version of spritz cookies, check out this recipe.

chocolate sablee cookies

Viennese Chocolate Sable Cookies

These viennese chocolate sable cookies are perfect in both texture and taste. And no wonder, considering the fact that the original recipe belongs to the one and only Pierre Herme!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Rezultat -20 cookies


  • 260 g all-purpose flour
  • 1 pinch salt
  • 30 g cocoa powder (Dutch processed)
  • 250 g butter (softened)
  • 100 g powdered sugar
  • 1 teaspoon vanilla extract
  • 2 egg whites


  • Preheat your oven to 350F (180C) and line 2-3 baking sheets with baking paper.
  • In a bowl, sift the flour with salt and cocoa powder and place aside.
  • Mix the butter with sugar and vanilla at least 2 minutes until creamy and pale in color, as well as double in volume.
  • Stir in the vanilla then add the flour and incorporate it into the butter with the mixer on low speed or using a spatula.
  • Whip the egg whites to soft peaks then fold them into the batter.
  • Spoon the batter into a pastry bag fitted with a large star nozzle and pipe the cookies on your prepared baking sheets. You can be as creative as you like at this stage!
  • Bake the cookies for 15-20 minutes until fragrant and crisp. My advice is to check the cookies after the first 10 minutes. They are done when they become crisp on the edges.
  • Let them cool in the pan then store them in an airtight container or freeze them for a longer preserving life.


Dip the cookies into dark or white chocolate and decorate with sprinkles if you want a fancier version of these sable cookies. I prefer them simple as they are, but so many things can be done to improve the aspect and even taste (add candied orange zest for instance).
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

chocolate sable cookies

chocolate sable cookies

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  1. Olguta, arata super fursecurile tale!
    Eu am incercat mai de mult o reteta de fursecuri in genul asta, reteta de fursecuri Etoile, dar aluatul era atat de tare incat nu am putut sa formez fursecurile cu poche-ul si din pacate a trebuit sa-l arunc, ceea ce n-am facut in viata mea.
    Aluatul asta cum e, cum se comporta?

    1. E mai vascos, dar nu tare, numai bun de turnat cu posul.. cam ca un aluat de eclere la consistenta, deci destul de vascos.. dar nu cred sa ai probleme daca urmezi reteta, e foarte incercata in blogosfera si nu am citit niciun eses pana acum. 🙂

  2. Olguta, multumesc pentru reteta!Le-am incercat si sunt foarte gustoase. Am insa o intrebare (ai mila, sunt „super-incepatoare”): a doua zi trebuie sa fie crocante ca niste biscuiti sau moi, asa cum mi-au iesit mie? Sau am gresit eu cu ceva? Felicitari pentru munca ta minunata!

    1. Roxana, nu e nevoie de mila, raspund oricand cu mare drag, de asta e blogul aici.
      Din ce imi amintesc ca textura ei se inmoaie usor, dar nu se umezesc, tot fragezi raman. As zice sa-i coci 2-3 minute mai mult si sa mai incerci pentru ca de buni sunt extraordinari, eu i-am facut de nici nu mai stiu cate ori pentru cunostinte, prieteni, biscuitii astia cuceresc inimile ciocolatosilor instant 😀

      1. Multumesc, Olguta! Am sa mai incerc cu siguranta! Ti-am descoperit de curand blogul si sunt placut impresionata! Am sa mai incerc retete (mai simplute) de pe blog 🙂 Felicitari pentru blog si cat mai multa inspiratie si ciocolata 🙂

  3. Your cookies are beautiful. Unlike other recipes for these cookies, your egg whites are beaten to soft peaks before adding to the batter. Did you find this is better than just adding the whites directly? Have you tried them both ways? If so, what difference did you see?

    1. Irene, to be truly honest with you, I never tried whipping them. By soft peaks I mean just slightly until it looks a bit more than just frothy. The point is to break up the whites and ease their incorporation into the batter. But it’s not compulsory, it yields exactly the same result as unwhipped whites.

  4. Pierre Herme’s original recipe did not call for the cook to beat the egg whites to a soft peak and fold it into the batter. He had the cook just add the egg whites into the creamed butter/icing sugar mixture. Why did you add this step? Does it make the cookie lighter or easier to pipe? I am always interested in why people change recipes, it helps me to improve my own cooking.
    I really enjoy your blog and cannot wait to give these a try.

    1. By soft peaks I mean a little bit more than frothy. I find them to incorporate easier, but the final result is pretty much the same as I’ve made them with unwhipped whites as well.

  5. Hello, can I bake this cookies without cocoa, or with cocoa and coconut? How much ingredience in this case? Thank you.

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