Chocolate-Pistachio Sablés from Bon Appétit

By by <a href="http://www.bonappetit.com/recipe/chocolate-pistachio-sables" target="_blank"><b>Bon Appétit</b></a>
Images
Chocolate-Pistachio Sabl&#233;s from Bon App&#233;tit
Ingredients
This dough freezes well for make-ahead slice-and-bake convenience.

MAKES ABOUT 8 DOZEN

  • 2½ cups all-purpose flour
  • ½    cup unsweetened cocoa powder
  • ¾    teaspoon kosher salt
  • ¼    teaspoon baking soda
  • 1¼  cups (2½ sticks) unsalted butter, room temperature
  • 1¼  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)


Procedure
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 1½" 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 ¼"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½" 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.

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

Chocolate-Pistachio Sablés from Bon Appétit

By by <a href="http://www.bonappetit.com/recipe/chocolate-pistachio-sables" target="_blank"><b>Bon Appétit</b></a>
Ingredients
This dough freezes well for make-ahead slice-and-bake convenience.

MAKES ABOUT 8 DOZEN

  • 2½ cups all-purpose flour
  • ½    cup unsweetened cocoa powder
  • ¾    teaspoon kosher salt
  • ¼    teaspoon baking soda
  • 1¼  cups (2½ sticks) unsalted butter, room temperature
  • 1¼  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)


Procedure
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 1½" 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 ¼"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½" 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.

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