Description
Chocolate shortbread sablé cookies are drizzled with melted chocolate and topped with chopped pistachios for an elegant, fancy-looking dessert! Only you have to know how easy it was to make.
Ingredients
Scale
- 1–1/4 cups (150 grams) all-purpose flour
- 1/3 cup (29 grams) unsweetened cocoa powder
- 1/2 teaspoon (3 grams) baking soda
- 8 tablespoons (113 grams) butter, at room temperature
- 1/4 cup pistachio spread/butter (recommended: Pistacchiosa), optional (if not using, add 3 additional tablespoons of butter)
- 2/3 cup (142 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- Pinch of kosher salt
- 1 teaspoon pure vanilla extract
- 3/4 cup (128 grams) semisweet or bittersweet chocolate, chopped into chunks
TO FINISH:
- 8 ounces dark chocolate, chopped
- 1 tablespoons coconut oil
- 1/3 cup pistachios, coarsely chopped
- Flaky sea salt, if desired
Instructions
- Combine the flour, cocoa powder, baking soda and salt together in a small mixing bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and pistachio spread on medium speed until creamy, about 1 minute. Add the brown sugar and granulated sugar and cream together for 2 minutes. Add the vanilla extract and beat just until combined. Add the dry ingredients to the bowl and mix on low just until combined. Remove the bowl and stir in the chocolate chunks using a rubber spatula.
- Lay a large piece of plastic wrap or wax paper on your work surface. Transfer the dough to the wrap and gather together by hand. Form the dough into a log that is 2 inches in diameter and about 8 to 9 inches long. Wrap in the plastic wrap and roll on the surface to round out the dough. Refrigerate for at least 3 hours.
- Preheat the oven to 325°. Line two large baking sheet with parchment paper. Using a sharp serrated knife, slice the log into rounds about 1/2-inch-thick. You should get about 16 cookies. Place the dough on the prepared baking sheets; they won’t spread too much but make sure to leave a little space in between each cookie. Bake one sheet of cookies at a time for 12 minutes, rotating the pan halfway through the cooking time. The cookies will be soft when you remove from the oven. Repeat with the second pan.
- Let the cookies cool for 5 minutes on the baking sheets and then transfer to a cooling rack to cool completely.
- Melt the chopped chocolate and coconut oil in a microwave-safe bowl by microwaving for 30 seconds, stirring, and then returning to the microwave in 15-second intervals, stirring in between, until completely melted. Dip each cooled cookie halfway in the melted chocolate, scraping the excess chocolate off the back of the cookie using the side of the bowl. Place on the cooling rack, sprinkle with the chopped pistachios and a sprinkle of sea salt, if desired. Repeat with the remaining cookies. When finished dipping the cookies, drizzle the remaining chocolate over the cookies. Allow the chocolate to harden before serving.
Notes
Inspiration: Pistachio Chocolate Sable Cookies on bromabakery.com
- Category: Chocolate, Cookies