salted chocolate pistachio sables

salted chocolate pistachio sables

Sometimes, I see cookie recipes in a magazine and cookbook and I think, "Oh, you should make these one day." Others, I see and think, "OMG I need to make these as soon as I possibly can!" These cookies are, of course, among the latter. I mean, come on. The recipe name is a list of four of my favorite things.

The less dessert-obsessed among you might be wondering, what on earth is a sable? Well, if I wasn't too lazy to use special characters, it would be sablé; sable is French for sand and refers to a round French shortbread that has a crumbly, sandy texture. Buying them and trying to transport them is almost always doomed to fail, as they will crumble easily to pieces, and you will find yourself stuffing the crumbs in your mouth in order to enjoy just a bit more cookie.

These are a twist on my favorite of the genre, a chocolate sable, flavored with some rich dark cocoa powder. Studded with pistachios and some chocolate chunks and sprinkled with a touch of sea salt, they're pretty much irrestible. Did I also mention that these are slice and bake? Because yes, they are. Which means you can leave a roll in the freezer to slice off cookies and bake at your leisure. Or you can bake all 96 at one time (yes, 8 dozen cookies), if you're looking to stock holiday cookie platters and give homemade gifts.

salted chocolate pistachio sables

salted chocolate pistachio sables
adapted from Bon Appetit

If you can find shelled pistachio meats, your life will be a lot easier. They're sold at Trader Joe's, if you have one in your area.

2 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened dark cocoa powder
3/4 teaspoon kosher salt
1/4 baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 1/4 cups packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg white
5 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted, shelled raw pistachios
flaky sea salt, for sprinkling

Whisk together the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside.

Using a mixer, beat together butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce the speed to low and gradually add the flour mixture, mixing just to combine. Mix in the egg white. Then, using a spatula, fold in the chopped chocolate and pistachios.

Divide the dough into four pieces. Shape each piece into a log about 1 1/2 inches in diameter. Wrap tightly in plastic, and chill in the fridge for at least 4 hours, or freeze for up to 1-2 months.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment. Using one log at a time and a serrated knife, cut the log into 1/4" slices. Transfer the cookies to the baking sheet, about a half inch apart. Sprinkle the cookies with flaky sea salt.

Bake about 10-12 minutes, or until cookies are set around the edges and the center looks dry. Rotate the pans halfway through baking. Remove from oven, and transfer to cool on a wire rack.

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