This recipe is from Gourmet magazine and was adapted from the Ritz-Carlton. Makes 6 dough logs that make about 20 cookies each. You can bake as many cookies as you like, then freeze the remaining logs for other occasions. Don't use the red dyed pistachios. I only put in prep time because the rest of the time depends on how many logs you make.

Ingredients

120 serv.

ounces bittersweet chocolate↗6 ounces
cups all-purpose flour↗1 1⁄2 cups
teaspoon baking powder↗1 teaspoon
teaspoon baking soda↗1 teaspoon
cup unsalted butter, softened↗1⁄2 cup
softened
tablespoon unsalted butter, softened↗1 tablespoon
softened
cups light brown sugar, packed↗1 1⁄4 cups
packed
large egg↗1
teaspoon vanilla↗1⁄2 teaspoon
cups shelled salted pistachios, finely chopped↗1 1⁄3 cups
finely chopped

Step-by-step instructions

1
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.
2
Finely chop remaining 3 1/2 ounces chocolate.
3
Sift together flour, baking powder and baking soda.
4
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.
5
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.
6
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.
7
Put oven rack in middle position and preheat oven to 350 degrees F.
8
Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
9
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.
10
Transfer cookies to a rack to cool.
11
Make more cookies on cooled baking sheets in the same manner.
12
Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
13
Wrapped dough logs can be frozen for 3 months.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App