Chocolate-Pistachio Sablés

Name: Chocolate-Pistachio Sablés
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 48 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; ½ cup unsweetened cocoa powder; ¾ teaspoon kosher salt; ½ teaspoons baking soda; 1½ cups unsalted butter; 1½ cups light brown sugar; 1 teaspoon vanilla extract; 1 large egg white; 5 ounces bittersweet or semisweet chocolate; 1 cup unsalted pistachios; 1 pinch flaky sea salt

Elegant French-style butter cookies enriched with cocoa powder, chopped chocolate, and pistachios. These slice-and-bake sablés have a delicate, crumbly texture and are finished with a sprinkle of flaky sea salt.

48 servings

4 hr 37 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ cups all-purpose flour
•½ cup unsweetened cocoa powder
•¾ teaspoon kosher salt
•½ teaspoons baking soda
•1½ cups unsalted butter
•1½ cups light brown sugar
•1 teaspoon vanilla extract
•1 large egg white
•5 ounces bittersweet or semisweet chocolate
•1 cup unsalted pistachios
•1 pinch flaky sea salt

Cooking Instructions

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.
10 min
2.
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.)
240 min
3.
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.
15 min
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.
12 min
5.
MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

Ingredients

•2½ cups all-purpose flour

•½ cup unsweetened cocoa powder

•¾ teaspoon kosher salt

•½ teaspoons baking soda

•1½ cups unsalted butter

•1½ cups light brown sugar

•1 teaspoon vanilla extract

•1 large egg white

•5 ounces bittersweet or semisweet chocolate

•1 cup unsalted pistachios

•1 pinch flaky sea salt

Cooking Instructions

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.

10 min

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.)

240 min

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.

15 min

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.

12 min

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