Chocolate Pistachio
SablésBecause 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
In a medium bowl, combine the all-purpose flour, light rye flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- 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
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
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
- 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
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.
