This recipe, by Stacy Blair, is one of her very favourite cookie recipes. She makes it every fall and through the holidays, or sometimes just to satisfy a mid-afternoon craving.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg white
- 5 ounces bittersweet or semisweet chocolate, chopped
- 1 cup pistachios, raw, shelled and chopped
- Flaked salt
Preparation
To start, mix your dry ingredients in a medium bow and mix together. Set aside.
Using another mixing bowl, place your electric mixer on high speed and beat the butter, brown sugar and vanilla until light and fluffy. Reduce the speed to low, and gradually add the dry ingredients; mix just to combine. Mix in egg white and gently fold in the chocolate and pistachios.
Once mixed, divide the dough into two pieces and roll each piece into an 8-inch-long log, 2 to 3 inches in diameter. If the dough feels crumbly, push it together and wrap it tightly in parchment paper and chill until firm for at least 4 hours. The colder the dough, the easier it will be to slice when you are ready to bake.
Preheat to 350 F.
Place racks in lower and upper thirds of the oven. Working with one log of dough at a time, and using a serrated knife, cut logs into 1/4-inch-thick rounds and transfer to parchment-lined baking sheets, spacing a half inch apart.
Sprinkle cookies with flake salt and bake, rotating baking sheets halfway through, until set around edges and centres look dry, 10 to 12 minutes. Transfer to wire racks and let cool.
