Salted Rye Chocolate Sable Valentines

If you’re looking for a last-minute Valentine’s Day gift, look no further. These salted rye chocolate sable cookies are simply decadent. No one would ever guess they are a breeze to make. If your significant other loves acts of service or gifts, this would be a good, frugal option to show your love this Valentine’s Day. Better yet, if quality time is what they seek, you can make it a cookie baking event. It’s a great treat for little kids as well. And the recipe is easy enough for small hands who want to help!

The recipe, by the way, is from the book Wild Sweetness by the remarkable Thalia Ho. I’ve made it a personal goal to try every single recipe in the book by end-of-year. So far, everything has been absolutely delicious. More importantly, what I like about this book are the simple baking techniques and ingredients. I shy away from recipe books that have complicated techniques or rare ingredients. While special, they aren’t exactly practical – and simple living is what I am all about.

If you wish to peruse other Valentine’s Day gift ideas, check out my past posts:

A note on baking:

While I don’t keep a horde of baking products in my pantry, I do find that having a reliable few makes the process WAY more enjoyable. The few products I list below are definite necessities for me. Some have gone so far as to support my blog or my bakery. I hope you find them useful too!

  • Kitchen Aid Mixer (goodbye to pouring sweat into baked goods. I’m more of a mix-and-walk-away type of gal)
  • Kitchen scale (super handy for baking! I prefer to weigh out the exact measurements rather than rely on cups and spoons)
  • Good bakeware set (Caraway has a curated set perfect for minimalists).

Salted Rye Chocolate Sable Recipe


  • 1 cup + 1 teaspoon (130 g) all-purpose flour
  • 3/4 cup + 1 teaspoon (80g) rye flour
  • 1/2 cup (50 g) Dutch processed cocoa powder
  • 1 teaspoon finely-ground coffee
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (230 g) unsalted butter at room temperature
  • 1 cup _ 1 tablespoon (235g) light brown sugar
  • 2/3 cup (115 g) finely chopped dark chocolate
  • Maldon sea salt for finishing

The Process:

  1. Whisk together all-purpose flour, rye flour, cocoa, coffee, baking soda, and salt in a bowl.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until pale caramel in color, about 3 minutes.
  3. Set speed on low as you tip in the dry ingredients. Beat until a soft dough forms, for only a few seconds.
  4. Mix in the chocolate until distributed.
  5. Divvy the dough into two halves.
  6. Roll each half into a log that is about 1.5 inches in diameter and wrap in plastic wrap.
  7. Refrigerate for one hour or until firm enough to slice.
  8. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  9. Unwrap the logs and transfer to a cutting board. Use a sharp knife to slice off 1/2 inch thick rounds. You may need to reshape the log if it squashes a little during the cutting. Also, if you hit a chocolate chunk, part of the log may break apart. Just use your fingers to mold it back together.
  10. Place the rounds a few inches apart to allow for spreading.
  11. Bake for 10 -12 minutes.
  12. Remove from oven and let stand on the sheet for a few minutes. Sprinkle with Maldon sea salt while warm from the ovens. You can complete the cooling on a wire rack, but I just leave my cookies on the pan.

These cookies are best eaten right away, but can be stored in an air-tight container at room temperature for up to five days. Good luck resisting these sable cookies, though. They are heavenly.

Happy Valentine’s Day!

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