Print Kimber’s Chocolate Pistachio Sables

* 2 1/2 cups all-purpose flour
* 1 1/2 cup unsweetened cocoa powder
* 3 1/4 teaspoon kosher salt
* 1 1/4teaspoon baking soda
* 1 1/4 cups (21Ž2 sticks) unsalted butter, room temperature
* 1 1/4 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.

* Divide dough into 4 pieces. Roll each piece into an 8²-long log about
1 1/2 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.)

* 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
1 1/4-thick rounds and transfer to 2 parchment-lined baking sheets, spacing
1 1/2 apart.

* Sprinkle cookies with sea salt and bake, rotating baking sheets halfway
through, until set around edges and centers look dry, 10­12 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.

Bon Appetit /December 2013