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Chocolate Pistachio Sables


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Rate this recipe 4.6/5 (8 Votes)
Chocolate Pistachio Sables 1 Picture


  • 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)



Step 1

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

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