Chocolate and Pistachio Cookies

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READY IN: 20mins
SERVES: 120
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
  • Finely chop remaining 3 1/2 ounces chocolate.
  • Sift together flour, baking powder and baking soda.
  • Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
  • Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
  • Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
  • Put oven rack in middle position and preheat oven to 350 degrees F.
  • Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
  • Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
  • Transfer cookies to a rack to cool.
  • Make more cookies on cooled baking sheets in the same manner.
  • Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
  • Wrapped dough logs can be frozen for 3 months.
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