Chocolate Sables with Pistachios & Pink Himalayan Sea Salt

January 2014

Trudging. Shuffling. Slipping. Trekking.

These are synonyms for walking in Pittsburgh in the winter. Though I am still managing to appreciate the pristine effects of the snowfalls this year, I do lament the many pairs of boots and shoes that sit idly while my Sorels steal the show [best investment ever!]. If it weren’t for my playful pup, who powders her nose like a model in an L.A. party scene, I might be singing a different tune (in the tone of a snow-stained, teary, emotional breakdown).

Chocolate Sables

If your hibernation needs a little inspiration, there’s nothing quite like piling on the blankets, firing up the projector, binging on guilty pleasures and dipping a little salty, chocolaty cookie into a mug of rich hot cocoa.

Chocolate Sables Pair

Sablés, as these biscuit cookies are called, come from the French word for sandy, perhaps as a nod to their crumbly consistency. Whatever their etymological origin, may these cookies help you to endure the longest stretch of winter, and if need be, may they mentally transport you far, far away to warmer places, brighter skies and sand between your toes.

Chocolate & Pistachio Sables
adapted from Bon Appétit
makes ~8 dozen cookies

Ingredients 

2 1/2 cups white whole-wheat flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda

1 1/4 cups (2 1/2 sticks) organic, unsalted butter, room temperature
1 1/4 cups (lightly packed) organic, dark brown sugar
1 teaspoon pure vanilla extract

1 large, organic egg white

5 oz. bittersweet or semisweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped

Pink Himalayan Sea Salt

Directions

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.

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 the dough, the easier it will be to slice.)

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.

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.

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

Single-Grain

Bon Appétit!
-Quelcy

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