Chocolate-Pistachio Sablés

Name: Chocolate-Pistachio Sablés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 96
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 1 large egg white; 591 milliliters all-purpose flour; 1 teaspoons kosher salt; 355 milliliters (lightly packed) light brown sugar; 96 servings Flaky sea salt (such as Maldon); 142 grams bittersweet or semisweet chocolate, chopped; 355 milliliters (2 1/2 sticks) unsalted butter, room temperature; 237 milliliters unsalted, shelled raw pistachios, coarsely chopped; 118 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract

Chocolate-Pistachio Sablés might be just the hor d'oeuvre you are searching for. This recipe serves 96. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 67 calories. If you have kosher salt, cocoa powder, flaky sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

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.

Ingredients you will need

Cocoa Powder

Baking Soda

Brown Sugar

Kosher Salt

Pistachio Nuts

Chocolate

Egg Whites

Vanilla

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Whisk

Bowl

Divide dough into 4 pieces.

Ingredients you will need

Dough

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.)

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Paper

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.

Ingredients you will need

Dough

Equipment you will use

Serrated Knife

Baking Sheet

Oven

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

Ingredients you will need

Sea Salt

Equipment you will use

Baking Sheet

Oven

Transfer to wire racks and let cool.

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

Ingredients you will need

Cookie Dough

Master the Dough Log

Ingredients you will need

Dough

Divide dough into 4 pieces.

Ingredients you will need

Dough

Place each piece in the center ofa sheet of parchment paper and form into a log, about 8" longand 1 1/2" in diameter.

Equipment you will use

Baking Paper

Just like you'd roll up a poster, wrap the parchment aroundthe log, smoothing the paper and pressing out air with yourhands. Twist the ends of the parchment tightly to compactthe dough log.

Ingredients you will need

Dough

Roll

Wrap

After wrapping, roll log on a flat surface to create a tightcylinder.

Ingredients you will need

Roll

Let chill at least 1 hour before slicing and baking, orwrap tightly in plastic if freezing.