Pistachios, chocolate drizzle, and flaky sea salt make these slice-and-bake cookies a delicious example of how simple ingredients can create remarkable flavors.
INGREDIENTS
– 1 cup (226g) unsalted butter, softened– 3/4 cup (150g) granulated sugar– 1 large egg– 1 teaspoon pure vanilla extract– 2 & 1/4 cups (270g) all-purpose flour– 1 cup shelled pistachios, roughly chopped*– 10 ounces (284g) chocolate or melting wafers, optional– flaky sea salt, optional– more chopped pistachios, optional
Beat butter and sugar until frothy using a medium-speed electric mixer. As needed, scrape basin sides with spatula. Add egg and vanilla and stir.
Step 1
INSTRUCTIONS
Mix flour and pistachios until combined. Though crumbly, the dough will remain together when squeezed. Do not overmix.
Step 2
Gather the dough into a ball on a lightly floured surface. Roll the dough into two 2-3-inch logs after halves it. Wrap each log tightly in plastic. Relax for 2 hours.
Step 3
Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Slice the cold logs into 1/4-inch rounds and lay on the pans.
Step 4
Bake one pan at a time for 15–18 minutes until the sides turn golden brown. Keep in mind that they stiffen up as they cool.
Step 5
Rest of dough should be chilled between batches. Place pans on cooling racks and cool cookies thoroughly.
Step 6
Melt the chocolate in 30-second intervals at half-power in the microwave after the cookies cool, stirring between each interval.
Step 7
Sprinkle salt or chopped pistachios over each cookie after melting chocolate. Let chocolate set before serving.