Chocolate Pistachio SablÉs Recipes

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CHOCOLATE-PISTACHIO SABLéS



Chocolate-Pistachio Sablés image

You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes-like these Chocolate-Pistachio Sablés-store best. And guess what? No need to defrost before slicing and zipping them into the oven.

Provided by Alison Roman

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Kid-Friendly     Tree Nut     Pistachio     Edible Gift     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 11

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

Steps:

  • 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"-long log about 1 1/2" 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°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" 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.
  • MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

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