Cook The Book: Chocolate Sablés

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8 ounces semisweet chocolate, finely chopped

1 1/2 pound (2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup cake flour, sifted then measured

1 cup potato starch flour

1/2 cup Dutch-processed cocoa powder

Pinch of salt

1/2 cup crystal sugar, for decorating

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