Cho­co­late sablé:

Cuisine | a&d - - Foreign Cuisine -

1 pinch of sea salt

100 g of but­ter 75 g of brown sugar 30 g of caster sugar 1 drop of vanilla ex­tract 100 g of cho­co­late (70% co­coa)

110 g of flour 18 g of co­coa pow­der

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