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Bon Appétit

Chocolate-Pistachio Sablés

4.1

(234)

Image may contain Food Cookie Biscuit Dessert Chocolate and Brownie

This dough freezes well for make-ahead slice-and-bake convenience.

Recipe information

  • Yield

    Makes about 8 dozen

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    Divide dough into 4 pieces. Roll each piece into an 8”-long log about 1½” 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.)

    Step 3

    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.

    Step 4

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

    Step 5

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

Nutrition Per Serving

Calories (kcal) 60 Fat (g) 3.5 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 20
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Reviews (234)

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  • Somehow managed to come out structurally lacking at 10 minutes, but dry and horrible at 12...

    • leylusha

    • NJ

    • 12/18/2017

  • I made 3 or 4 batches of these last Christmas for gifts and they were a hit! I love a good log cookie recipe that I can freeze and bake as needed. I think I ended up making 2 logs instead of 4. Planning to make more this year!

    • curiousmustard

    • Durham, NC

    • 12/17/2018

  • Friends and family love these! This recipe has become part of my holiday repertoire as they had a nice salty-sweet rich diversity to other classics. The recipe is easy and they stay well in a cookie tin; you won't be disappointed.

    • AZJulie

    • Vancouver, BC

    • 12/8/2020

  • I have been making these at Christmas for at least the last 6 years and LOVE them. Just make sure not to leave them in the oven too long. Since they're dark, it's hard to tell but I'd rather take them out a wee too early than a wee too late. They are so delicious and small so you have lots to give as gifts... or pop in your mouth.

    • Shelley

    • Los Angeles, CA

    • 12/11/2020

  • This is my 2nd year baking these as part of my Christmas cookie assortment. They were a favorite last year. Being able to make them ahead and store them in the fridge is a huge plus. Simple to make, beautiful, and delicious.

    • Alice

    • Cary, NC

    • 12/21/2020

  • They tasted really good. The pistachios and cocoa combination both looked and tasted great. It was a little difficult to press together, so just baked a few of the cookies in chunks instead of in cookie form. It 's a crumbly cookie when you eat it.

    • Anonymous

    • Toronto, Canada

    • 2/4/2021

  • These are a favorite of mine for not only their flavor, but also for the ease of freezing the logs and then being able to have "fresh baked" cookies on hand when company is coming over. Everybody loves these! I bake often and these are always in the cookie rotation. Ghirardelli cocoa powder seems to have the most rich flavor for me.

    • Laura H.

    • Charleston, SC

    • 11/6/2022