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Rich chocolate sable cookies with pistachios and flaky sea salt. These cookies have a buttery crunch and a deep chocolate flavor. They’re not too sweet and perfect with a cup of tea, coffee or hot cocoa.
Love pistachios? Try my pistachio muffins, pistachio bundt cake and my cranberry pistachio biscotti recipe!
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Pin ItWhy You’ll Love These Cookies
Crumbly, melt-in-your-mouth texture
Rich, buttery chocolate flavor with just the right sweetness
Nutty + chocolate combo that’s totally addictive
Simple yet elegant—great for holidays or everyday treats
Chocolate Sable Cookie Ingredients
All-purpose flour: Measure the flour correctly if you’re not using a kitchen scale. I like to use King Arthur all-purpose flour.
Unsalted melted butter: Using unsalted butter allows for better control of salt levels in the recipe.
Cocoa powder: I use Hershey’s unsweetened cocoa powder. This creates a rich chocolate flavor.
Brown sugar: Its molasses content adds a depth of flavor and creates a soft, chewy texture in the cookies.
Egg white: This helps bind the dough together and create a smooth texture.
Bittersweet chocolate: Chopped into small pieces, this adds bursts of rich chocolate throughout the cookies.
Pistachios: Coarsely chopped pistachios add a delicious crunch and a pop of green color to the cookies.
Dried edible flowers: I use these to sprinkle over the top. It gives the cookies more color and a botanical feel.
How to Make Chocolate Sable Cookies
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda until well combined.
2. Cream the butter and sugar
In a separate mixing bowl, beat the melted butter, brown sugar, and vanilla extract with an electric mixer until light and fluffy—about 5 minutes.
3. Combine the wet and dry ingredients
Gradually add the dry mixture to the butter mixture, mixing until a dough forms.
4. Add egg white, chocolate, and pistachios
Fold in the egg white, then gently mix in the chopped chocolate and pistachios using a rubber spatula.
5. Shape and chill the dough
On a clean work surface, form the dough into two 8-inch logs. Wrap each log tightly in parchment paper and refrigerate for at least 1 hour.
6. Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Slice the cookies
Using a sharp knife, slice the chilled dough into 1/2-inch thick rounds and place them evenly spaced on the prepared baking sheet.
8. Add sea salt
Sprinkle the tops of each cookie with a pinch of flaky sea salt for extra flavor and texture.
9. Bake
Bake for 9 minutes, or until the cookies are set and slightly firm to the touch.
10. Cool and serve
Transfer cookies to a wire rack to cool completely before serving or storing.
How to Store or Freeze
To serve: Let frozen cookies thaw at room temperature before enjoying.
Room temperature: Store in an airtight container for up to 5 days.
Layering tip: Use parchment or wax paper between cookies to keep them fresh and crisp.
Freezer-friendly: Freeze in a freezer-safe container or bag for up to 3 months.
Recipe Tips & Variations
Make ahead: Roll the dough into logs and store in the fridge for a few days or freeze for up to 2 months. Just slice and bake when you’re ready!
Switch up the nuts: Try almonds, pecans, or hazelnuts if you’re not into pistachios.
Use different chocolate: White or milk chocolate works beautifully if you want a sweeter flavor.
Add a little spice: A pinch of cinnamon or chili powder adds a fun twist.
Drizzle with chocolate: Once cooled, top with melted chocolate for a decorative (and delicious) finish.
Don’t skip the sea salt: That final sprinkle takes these over the top!
Frequently Asked Questions
Sablé cookies are classic French butter cookies known for their rich, delicate flavor and crumbly, sandy texture (sablé means “sand” in French). Made with just flour, sugar, butter, and egg, they’re simple, elegant, and often topped with chocolate, nuts, or jam—perfect with a cup of coffee or tea.
Sable and shortbread are two different types of cookies with distinct ingredients, taste, and texture differences. Sable is a French butter cookie with a sandy, crumbly texture, while shortbread is a Scottish cookie with a dense and crisp texture. Overall, the main difference lies in the ingredients used.
Absolutely! You can chill the logs in the fridge for 2–3 days or freeze them for up to 2 months. Slice and bake when you’re ready .
Chill until firm—usually 30 minutes to 4 hours (or overnight) depending on thickness and temperature
More Cookie Recipes
Holidays
Christmas Wreath Cookies
Christmas
Chocolate Pistachio Cookies
Holidays
Gingersnap Cookie Recipe
Desserts
Chocolate Cherry Chunk Cookies
These chocolate pistachio sable cookies are rich, buttery, and so gift-worthy. I’d love to hear what you think—leave a review and tag me @sugarandcharm if you make them!
My new Entertaining book is here! Order Now!
Chocolate Sable Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups unsalted butter, room temp.
- 1 1/4 cups dark brown sugar
- 2 tsp vanilla extract
- 1 large egg white
- 5 ounces bittersweet chocolate
- 1 cup pistachios, coarsely chopped
- flakey salt, to garnish
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- In a separate mixing bowl, beat the butter, brown sugar and vanilla extract with an electric mixer until light and fluffy (approximately 5 minutes).
- Add in the dry ingredients to the butter mixture and mix until well combined.
- Fold in the egg white, followed by the chopped chocolate and pistachios using a rubber spatula.
- Push the dough together on a clean work surface and form it into two 8-inch logs. Wrap each log individually with parchment paper and refrigerate for at least 1 hour.
- Preheat your oven to 350 degrees F (175 degrees C).
- Using a sharp knife, cut the chilled dough logs into 1/2-inch thick rounds and place them onto a baking sheet lined with parchment paper.
- Sprinkle each cookie round with a pinch of flaky sea salt.
- Bake the cookies for approximately 9 minutes or until they are firm to the touch.
- Let the cookies cool on a wire rack before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
