CHOCOLATE-PISTACHIO SABLéS
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
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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D O N Bisow
[email protected]These cookies are the perfect gift for any occasion. They're sure to impress your friends and family.
Taki Taki
[email protected]I love the presentation of these cookies! They look so elegant.
Devin Keith
[email protected]I'm a beginner baker. Are these cookies easy to make?
Amy Virk
[email protected]These cookies are gluten-free? They look so delicious!
Emily Whims
[email protected]I'm allergic to pistachios. Can I substitute another nut, like walnuts or pecans?
Ashlee Jones
[email protected]Not a fan of these cookies. They were too dry and crumbly for my taste.
Irvin Tsaoseb
[email protected]These are the best chocolate pistachio cookies I've ever had. The flavors are perfectly balanced and the texture is amazing.
Billy Jeffery
[email protected]The cookies spread out too much in the oven. I think I should have chilled the dough for longer before baking.
Rimsha iqbal
[email protected]I used dark chocolate chips instead of semi-sweet and they turned out great! The cookies had a rich, decadent flavor.
Kamakune Lilian
[email protected]These cookies are so easy to make. I was able to whip up a batch in under an hour.
Benji Silver
[email protected]I've made these cookies several times now and they always turn out perfect. They're chewy on the inside and crispy on the outside, with just the right amount of sweetness.
Dany King
[email protected]The pistachio flavor was a bit too subtle for my taste.
Esther Nduku
[email protected]These cookies were a hit at my last party! Everyone loved the unique flavor combination of chocolate and pistachio.