We're officially knee-deep in holiday season, otherwise known as the season of giving and receiving, and of baking up a storm. We don't know about you, but our family is all about the holiday cooking, and that love just seems to double once we get invited to holiday parties and are looking for something homemade and sweet to bring. Basically, as soon as Thanksgiving hits, and well through the New Year, we're all about cookie baking, all the time. Peppermint, chocolate, chocolate chip, sugar, gingerbread, molasses…you name it, we've baked it. One recipe we've yet to tackle? This one, for chocolate pistachio sables, featured in Bon Appetit. We're huge fans of pretty much anything chocolate, and pistachios, well, they've got a way of growing on us. We can't wait to attempt this recipe; and bring the results in to the office the next day.
Go ahead. Make these chocolate sables for yourself.
- 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)
- 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 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.)
- 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.
- 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.