Chocolate-Pistachio Sablés from Bon Appétit
By Bon Appétit
Images
Serves
Makes about 8 dozen
Ingredients
- 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.
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 Bon Appétit
Serves
Makes about 8 dozen
Ingredients
- 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.
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.