I made a few versions of these chocolate sable cookies adapted from the pistachio chocolate sable recipe from Broma Bakery. For the first batch, I substituted chopped walnuts for the mini chocolate chips and I didn't add any pistachios on top. Then my next batch I added about 1 cup of shaved dark chocolate and I didn't dip them in chocolate. I preferred the second batch I made because the chocolate shavings melted into the dough while cooking and added a richer chocolate flavor to the cookie. They were so good that they didn't need to be dipped in more chocolate! These cookies are perfect to make ahead of time and then slice when you are ready to bake. I would highly recommend giving these a try and trying your own substitutions!
What you need:
For the cookies:
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (I added finely chopped walnuts and pecans)
For the toppings:
10 oz dark chocolate, chopped
1 tablespoon coconut oil
1/2 cup pistachios, chopped*
*If adding chopped nuts to dough, I would omit the nuts on the top.
What to do:
1. Sift the flour, cocoa and baking soda together. Set aside.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer.
4. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time.
5. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly.
6. Toss in the chocolate pieces, and mix only to incorporate.
7. Turn the dough out onto a work surface, gather it together and divide it in half.
8. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.
9. Center a rack in the oven and preheat the oven to 325ºF. Line two baking sheets with parchment or silicone mats.
10. Using a sharp thin knife, slice the logs into rounds that are 1/2-inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.)
11. Arrange the rounds on the baking sheets, leaving about 1 inch between them.
12. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and cool completely.
13. Microwave the chopped dark chocolate and coconut oil in 20-second increments until fully melted.
14. Dip each cookie halfway in the chocolate mixture, then set on a cooling rack to harden. Sprinkle immediately with chopped pistachios.
15. Once all your cookies have been dipped, drizzle the remaining chocolate over the cookies.
Recipe from: Broma Bakery