IMG_1712

It’s a double-edged sword to have a kid who loves to bake. On the one hand, I can print out recipes for sinful treats and within a couple of days I’m enjoying warm goodies right out of the oven, thanks to him. On the other hand, I can’t keep myself from invading the cookie jar 12 times a day when something is a smash-hit like these Chocolate-Pistachio Sablés!

They’re super-easy to make: you roll the dough into logs, chill, slice and bake. They’re rich and a little crumbly, with the crunch of pistachios and the creaminess of chocolate chunks. They’re not too sweet. And they’re sprinkled with sea salt. Need I go any further?

Whether you’re looking for a delectable cookie for a swap, a yummy sweet gift or a chocolatey bite just because, this one’s a winner.


Chocolate-Pistachio Sablés

Recipe by Alison Roman – Bon Appetit, December 2013

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 oz. bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt (such as Maldon)

Directions

1. 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.

2. 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.)

3. Place racks in lower and upper thirds of oven; preheat to 350°. 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.

4. 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.

Makes about 8 dozen

Leave a Reply