When the busiest baking season starts in December and if you bake as much as SWEETTABLESCAPES does, you do need to help yourself and by that we mean: the freezer is your best ally! All the slice-and-bake recipes out there can really allow you to widen your repertoire without going crazy. If well packaged dough can be frozen for up to a month, imagine how many varieties of cookies you can really offer your guests and gift to all your friends.
This recipe, “fresh” out of this month’s Bon Appetit (Dec. 2013) is the perfect example: it is truly a delicious mix of chocolate and nuts – here, pistachios – with the awesone texture of the “sable” (sand in French). These are sure to become a favorite!
- 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.
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.
DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.