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RECIPES

Chocolate Pistachio

Sablés

Because this is a slice-and-bake cookie, you can freeze the dough, if wrapped airtight, for up to two months. You don’t even need to defrost before slicing and baking, which means you can produce a spontaneous midnight snack that’s as easy as it is impressive.

Difficulty
2/3
Yield
Twenty-Five 2-inch cookies
Ingredients
  • 1 cup [120 g]All‑purpose flour
  • ½ cup [60 g]Light rye flour
  • ½ tspBaking soda
  • ½ tspBaking powder
  • ¼ tspSalt
  • ½ cup [50 g]Guittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
  • ½ cup [55 g]Butter, at room temperature
  • ¾ cup [150 g]Firmly packed light brown sugar
  • 2Egg yolks
  • 1 tspVanilla extract
  • ½ cup [60 g]Shelled, chopped unsalted pistachio nuts
  • Fleur de sel for sprinkling

Method

  1. 1

    In a medium bowl, combine the all-purpose flour, light rye flour, baking soda, baking powder, salt, and cocoa powder. Set aside.

  2. 2

    In a large bowl, with a hand mixer, beat together the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, and the vanilla. Gradually stir in the flour mixture until combined. Fold in the pistachios.

  3. 3

    Divide the dough in half. Roll each half into a log, about 2 in [5 cm] wide by 10 in [25 cm] long. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes, or freeze for up to 2 months.

  4. 4

    Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.

  5. 5

    Remove the dough from the refrigerator. (If the dough has been in the freezer, let it sit at room temperature for 15 minutes.) Unwrap the dough and cut it into ½-in [12-mm] slices. Set the dough slices on the prepared baking sheets, leaving 1 in [2.5 cm] between the cookies. Sprinkle each cookie with fleur de sel.

  6. 6

    Bake for 11 to 13 minutes, or until the centers appear set. Transfer the cookies to a wire rack and let cool for 10 minutes. Store in an airtight container at room temperature for up to 1 week.

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