These cookies are so yummy… I like to use salted, roasted pistachios rather than raw unsalted because I think they add more depth to the flavor; the recipe is adapted from Bon Appétit magazine. I really love cookie recipes that you can make ahead of time and bake when needed.
2 1/2 cups flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
3/4 t salt
1/2 t baking soda
3 sticks (12 oz.) butter
1 1/2 cups lightly packed light brown sugar
1 t vanilla
1 egg white
5 oz. bittersweet or semi-sweet chocolate, chopped fine
1 cup salted, roasted pistachios, chopped
Maldon sea salt (for sprinkling on top)
Cream the butter, brown sugar and vanilla until light and fluffy- about 4 minutes. Whisk the dry ingredients together (I skip this step) and add to the butter on low speed. Mix just to combine. Add the egg white and mix. Slowly mix in the pistachios and the chocolate. Divide dough into 4 and form into logs about 1 1/2″ in diameter. Chill at least 4 hours (logs can be frozen for later baking at this point). Slice into 1/4″ rounds, place on a parchment lined baking sheet and sprinkle with a small amount of sea salt. Bake at 350º for 10 minutes.
