Chocolate and Pistachio Cookies

Can’t stop eating these cookies

As I was working my way through the Epicurious website, I came across these cookies

With Pistachios and Chocolate you can’t go wrong really

Very easy to make and you can cook half and freeze the rest of the dough for later delights
Would make a nice gift for Christmas as well

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon kosher salt

1/2 teaspoons baking soda

285 gas unsalted butter, room temperature

1 1/2 cups (lightly packed) light brown sugar

1 teaspoon vanilla extract

1 large egg white

145 gms  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 20cm long log about 4cm 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 175C

Working with 1 log of dough at a time and using a serrated knife, 

Cut logs into 1.5cm  thick rounds and transfer to a parchment-lined baking sheet 

spacing 4cm apart.

Sprinkle cookies with sea salt and bake, 

rotating baking sheets halfway through, 

until set around edges and centres look dry, 10–12 minutes. 

Transfer to wire racks and let cool

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. 

Slice frozen logs into rounds just before baking.

Mastering the Dough Roll

1. Divide dough into 4 pieces. 

Place each piece in the centre of a sheet of parchment paper and form into a log, about 8" long and 1 1/2" in diameter. 

2. Just like you'd roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. 

Twist the ends of the parchment tightly to compact the dough log. 

3. After wrapping, roll log on a flat surface to create a tight cylinder. 

Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.

I cooked 2 of the 4 logs today... these two in the freezer for a later date