Chocolate-Pistachio Slice-and-Bake Cookies

Chocolate-Pistachio Slice-and-Bake Cookies
Raymond Hom
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Makes 72 cookies
preparation
35
minutes
cooking
180
minutes

Ingredients

1 1/2
cups
all-purpose flour, spooned and leveled
3/4
cup
unsweetened cocoa powder
1/2
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
kosher salt
12
tablespoons
(1 1/2 sticks) unsalted butter, at room temperature
1
cup
packed light brown sugar
2
large egg yolks
1
teaspoon
pure vanilla extract
1
cup
pistachios
1/4
cup
coarse or sanding sugar

Directions

  1. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  2. With an electric mixer, beat the butter and brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat to combine. Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not overmix). Gently fold in the pistachios.
  3. Divide the dough in half; place each half on a sheet of parchment paper and form into a 2-inch-diameter log. Wrap the logs tightly and chill until firm, at least 2 hours and up to 3 days.
  4. Heat oven to 350° F with the racks in the upper and lower thirds. Unwrap the dough and slice with a serrated knife into ⅜-inch-thick rounds. Place the rounds on the baking sheets, spacing them 1 inch apart, and sprinkle with the coarse sugar.
  5. In 2 batches, bake the cookies, rotating the baking sheets halfway through, until the edges are set, 11 to 13 minutes. Cool slightly in the pan, then transfer to a wire rack to cool completely.
  6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

 

Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 54
  • Fat 3 g
  • Sat Fat 1 g
  • Cholesterol 11 mg
  • Sodium 28 mg
  • Protein 1 g
  • Carbohydrate 7 g
  • Sugar 4 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 8 mg
What does this mean? See Nutrition 101.

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