Chocolate Pistachio Sables

Photo by ellen h.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups all purpose flour

  • 1/2

    cup unsweetened cocoa powder

  • 3/4

    tsp kosher salt

  • 1/4

    tsp baking soda

  • 2 1/2

    sticks unsalted butter, room temperature

  • 1 1/4

    cups(lightly packed) light brown sugar

  • 1

    tsp pure vanilla extract

  • 1

    large egg white

  • 5

    oz bittersweet or semisweet chocolate, chopped

  • 1

    cup unsalted , shelled raw pistachios, coarsely chopped

  • Flaky sea slat(ex Maldon)

Directions

1. Whisk flour, cocoa powder, kosher salt and baking soda in a medium bowl. Using a 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 2.Divide dough into 4 pieces. Roll each piece into an 8" long log about 1 1/2 inch diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at lest 4 hours( The Colder the dough, the easier it is to slice) 3.Line two baking sheets with parchment paper. Preheat oven to 350. Work with one log at a time, use a serrated Knife, cut logs into 1/4" thick rounds and place on baking sheets, spacing 1/2" apart 4.Sprinkle cookies with sea salt and bake, rotate baking sheets halfway through, until set around edges and centers look dry 10-12 minutes. let cookies cool for 5 minutes on baking sheets. Carefully transfer to wire racks to cool . 5. Place cookies in a airtight container with waxed paper between layers in a cool place NOTE: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just prior to baking Holly's Favorite..

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