Chocolate Babka Cookies Recipe (Sablés Zébrés)
Every cookie tray has its stars, but these Chocolate Babka Cookies—also known as sablés zébrés in French—are the ones that stop people in their tracks. With striking chocolate-and-vanilla stripes that look like a cross between zebra stripes and a loaf of chocolate babka, these cookies are as much a visual delight as they are a buttery, crisp treat.
I first stumbled upon this recipe thanks to Chez Guillemette, who calls them sablés zébrés. But when I made them myself, the laminated layers reminded me of slicing into a rich chocolate babka. And that’s the fun part—each baker’s cookies look a little different depending on how the dough is layered, stacked, and folded.
This recipe may look fancy, but with some chilling time and a little patience, you’ll have cookies that are both bakery-beautiful and freezer-friendly.
Why You’ll Love This Recipe
- Showstopping Stripes: The zebra-like pattern makes these cookies unforgettable.
- Buttery & Crisp: Inspired by French sablés, they’re rich, crumbly, and delicious.
- Make-Ahead Friendly: The dough log freezes beautifully for weeks.
- Babka Inspiration: A unique twist on classic chocolate cookies.
Ingredients You’ll Need
For the Vanilla Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 2 large egg yolks
- 2 ½ cups (300g) all-purpose flour
- 1 tsp vanilla extract
For the Chocolate Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 2 large egg yolks
- 2 cups (240g) all-purpose flour
- ½ cup (60g) cocoa powder
Step-by-Step Instructions
- Make the Vanilla Dough:
Cream butter and sugar until smooth. Beat in egg yolks and vanilla. Add flour gradually until dough forms. Wrap in plastic wrap and chill for 1 hour. - Make the Chocolate Dough:
Repeat the same process, substituting ½ cup flour with cocoa powder. Wrap and chill for 1 hour. - Roll & Layer:
Roll each dough into equal rectangles. Place one on top of the other. Fold like a book, roll out again, then cut into two equal rectangles. Stack them and shape into a log about 5 cm high. - Chill or Freeze:
Wrap tightly and chill at least 2 hours. For make-ahead, freeze the dough for up to 1 month. - Slice Cookies:
Preheat oven to 350°F (175°C). Slice chilled log into ¼-inch cookies and arrange on parchment-lined baking sheets. - Bake:
Bake 12–14 minutes until edges are lightly golden. Cool completely before storing.
Expert Tips & Troubleshooting
- Even Stripes: Roll dough evenly to get clean layers.
- Too Soft to Slice? Pop the log in the freezer for 10–15 minutes before cutting.
- Crumbly Dough? Add a teaspoon of milk until it holds together.
- Variation Idea: Swap cocoa powder for dark cocoa for a richer look.
Variations & Serving Ideas
- Dust with powdered sugar for a snowy effect.
- Dip one end in melted chocolate for extra indulgence.
- Sandwich two cookies with Nutella or ganache.
- Serve on a holiday cookie platter alongside biscotti, shortbread, and thumbprints.
Storage & Make-Ahead Notes
- Room Temp: Store in an airtight container for up to 1 week.
- Freezer: Freeze the shaped dough log for up to 1 month. Thaw overnight in the fridge before slicing.
- Baked Cookies: Can also be frozen up to 2 months.
FAQs
Do these taste like babka?
Not exactly—they’re buttery cookies, but the layered look is reminiscent of babka swirls.
Can I make the dough ahead?
Yes! The dough log freezes beautifully. Just slice and bake when ready.
Do I need special equipment?
No—just a rolling pin and sharp knife.
Can I use salted butter?
Yes, but reduce or omit any added salt in the dough.
Conclusion + Call-to-Action
These chocolate babka cookies may look bakery-level, but with this step-by-step guide, you’ll be making striped masterpieces in your own kitchen. Whether you call them zebra cookies, sablés zébrés, or babka-inspired shortbread, one thing’s for sure: they’ll disappear fast. 🍫✨
Did you try these cookies? Leave me a comment below, and don’t forget to share this recipe or pin it to your holiday cookie board! 📌
Chocolate Babka Cookies (Sablés Zébrés)
Ingredients
- **Vanilla Dough:**
- - 1 cup butter
- - 1 cup powdered sugar
- - 2 egg yolks
- - 2 ½ cups flour
- - 1 tsp vanilla
- **Chocolate Dough:**
- - 1 cup butter
- - 1 cup powdered sugar
- - 2 egg yolks
- - 2 cups flour
- - ½ cup cocoa powder
Instructions
- Cream butter and sugar. Add yolks and vanilla.
- Mix in flour (and cocoa for chocolate dough).
- Chill doughs 1 hour.
- Roll, layer, fold, and shape into log.
- Chill 2 hours or freeze up to 1 month.
- Slice and bake at 350°F for 12–14 minutes.
Notes
- Add milk if dough is crumbly.
- Slice thinly for more cookies.
