Hey! I made you cookies. Not just any cookies, either. These ones are buttery chocolate shortbread cookies with pistachios both in the dough and sprinkled on top. Sablé translates to sand in French, so imagine delicate, crumbly, melt-in-your-mouth cookies. Or just make these and taste for yourself!
I first saw these cookies on one of my favorite blogs, Broma Bakery. Her photography is stunning and everything on her site looks mouth-watering. Whenever I want inspiration or to be awed by food, I check out her site. As soon as she started offering food photography classes, I jumped on the opportunity to learn from her. I took these photos during my first round of her class and tried to replicate hers as a learning exercise. While Sarah’s are still miles ahead of mine, it made me more confident in myself.
I don’t know what drew me to these cookies at first. After some “research” (i.e. randomly paging through Dorie’s Cookies by Dorie Greenspan because this is my idea of fun), it hit me. These are the famous World Peace Cookies that I have had on my list to make since I got her cookbook in 2016, but jazzed up with a drizzle of chocolate and sprinkling of chopped pistachios. My subconscious must have realized this and sought out what I desired. Okay, I’m giving myself too much credit, but they are burned in my brain being the cover photo after all.
By happy coincidence, I had just discovered the amazing, life-changing and all-around everything-you-need-right-now Pistacchiosa spread. It is ground pistachios mixed with extra-virgin olive oil; it is so rich and luxurious and bursting with pure pistachio flavor. I figured adding a little of this to the dough wouldn’t hurt, so I subbed out some butter for the pistachio spread to amp up the flavor. Changing a baking recipe is a roll of the dice every time, but this one turned out perfectly. You can substitute with butter as described in the recipe if you don’t want to splurge for a jar of the good stuff.
Did I really just imply that butter wasn’t also “the good stuff”? What is happening to me?
PISTACHIO CHOCOLATE SABLÉS WITH CHOCOLATE DRIZZLE
Yield: 16 cookies
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
8 ounces dark chocolate, chopped
1 tablespoons coconut oil
1/3 cup pistachios, coarsely chopped
Flaky sea salt, if desired
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.
Inspiration: Pistachio Chocolate Sable Cookies on bromabakery.com