Chocolate-Pistachio Cookies

By kjs1010

Make this dough ahead of time and freeze. No need to defrost before slicing. Just slice and pop them into the oven.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp kosher salt
• 1/4 tsp baking soda
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/4 cups (lightly packed) light brown sugar
• 1 tsp vanilla extract
• 1 large egg white
• 5 oz bittersweet or semisweet chocolate, chopped
• 1 cup unsalted, shelled raw pistachios, coarsely chopped
• Flaky sea salt (Maldon)

Preparation

Step 1

Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

Divide dough into 4 pieces. Roll each piece into an 8-inch log about 1 1/2 inches in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

Place racks in lower and upper thirds of oven; preheat to 350. Working with 1 log at a time and using a serrated knife, cut logs into 1/4 inch thick rounds and transfer to 2 parchment lined baking sheets, spacing 1/2 inch apart.

Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes. Transfer to wire racks and let cool.

Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.