My daughter wanted to make something sweet and a bit grandiose that would last to the New Year so decided on cookies. She knew she could make lots at one time and that they could be stored and eaten as the occasion (or urge) arose. With very strong enthusiastic encouragement from me she choose a recipe from my December issue of bon appetit magazine. My mouth watered over these ever since I saw they were generously decorated with my favorite salt in the world; Maldon Sea Salt Flakes!
There is nothing difficult about these cookies and the proof is that my 12-year-old daughter made them with no help from me whatsoever. I know that when you think of kids in the kitchen, all you can imagine is the mess that is made, and that’s understandable. But, if you can get past that and realize it’s nothing a dish cloth can’t mop up later, you open up a whole wonderful world of teaching your children what it means to make something from scratch and the pure pleasure it never fails to give the ones cooking and the ones looking on. Your kids will never learn to cook if they are not allowed into the kitchen!
The thing that Ide liked doing the best was chopping the pistachios to bits with a rolling-pin and the challenge of separating the yolk from the white of an egg. These buttery, chocolate-y, salty, nutty sables were mouth-wateringly delicious and more than worth the modest mess that was made during her stint in the kitchen.
You will Need:
2 1/2 cups all-purpose flour (I use king Arthur’s brand)
1/2 cup unsweetened cocoa powder
3/4 tsp fine salt (Ide used a fine grain celtic sea salt)
1/4 tsp baking soda
2 1/2 sticks (10 oz or 282 grams) unsalted butter – room temperature
1 1/4 cups soft light brown sugar
1 tsp vanilla extract
1 large egg white
5 oz bittersweet chocolate (Ide use 3/4 cup bittersweet chocolate chips)
1 cup unsalted shelled pistachios – coarsely chopped (Ide put the nuts in a plastic bag and bead then with a rolling-pin!)
sea salt flakes (Ide used Maldon salt)
Preheat oven 350* (do this 5 minutes before baking)