Chocolate-Pistachio Sablés
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.
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.
