CHOCOLATE-PISTACHIO SABLES

This recipe was in Bon Appetit last month.  It sounded a bit like the World Peace Cookies (see 3/12/13 post on this blog), but with pistachios.  That was sort of true, but the technique and the feel of the dough was different.  This is a much softer, fluffier dough, which makes handling it a little messier, but the result was quite nice.

CHOCOLATE-PISTACHIO SABLES

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Scharffenberger)
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups (10 oz) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1 teaspoon vanilla
1 large egg white
5 oz. bittersweet or semisweet chocolate, chopped (I again used Scharffenberger, bittersweet)
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

Now, when they talk about chopping chocolate and nuts, I think it is helpful to have an idea what that should look like:

You want chunks, not powder.

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-inch long log about 1 1/2 inches in diameter, pushing dough together if it feels crumbly.  (Note:  my dough was mushy, not dry so not sure why the difference.)  Wrap tightly in parchment paper

and chill until firm, at least 4 hours.  (The colder the dough, the easier it will be to slice.)

When ready to bake, preheat oven to 350 degrees F.  Working with 1 log of dough at a time and using a sharp or serrated knife, cut logs into 3/8-inch thick rounds and transfer to parchment-lined bakings sheets, spacing 1-inch apart.

The recipe said 1/2-inch separation, but I got some conjoined cookies that way, so give them more breathing room.

Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes.

Transfer parchment to counter and let cool.

Makes about 4 dozen cookies.