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Slice and Bake Chocolate and Pistachio Cookies

Ingredients

  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa
  • 1/4 tsp. baking soda
  • 1/4 tsp. Kosher salt
  • 1/2 c. unsalted butter, at room temperature
  • 1/2 c. sugar
  • 2 tsp. pure vanilla extract
  • 1 large egg
  • 1/2 c. shelled unsalted pistachios, chopped

Directions

  1. In medium bowl, whisk together flour, cocoa, baking soda and salt.
  2. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and beat in vanilla and egg to combine. Add flour mixture, beating until just incorporated.
  3. Divide dough in half; using plastic wrap to guide, roll into 2 logs, about 8 inches long and 11⁄2 inch in diameter. Roll in pistachios to evenly coat, then wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
  4. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice dough into 1⁄4-inch- thick rounds and transfer to prepared baking sheets. Bake until tops feel sandy to the touch, 11 to 13 minutes. Cool on sheets 2 minutes, then transfer to wire racks to cool completely.

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