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.
A sable cookie is a type of French butter cookie made from flour, sugar, butter, and egg. The word “sable” in French translates to sand or sandy, which perfectly describes the texture of this cookie. They have a rich and delicate flavor with a crumbly texture resembling sand.
These cookies are not too sweet and you can taste the cocoa throughout the cookie. They are a crunchy cookie with a buttery, chocolate flavor, similar to a shortbread but with more crunch
So if you’re a fan of rich, buttery cookies with a hint of chocolate and a crunch of pistachios, this recipe is just for you. These delicious chocolate pistachio sable cookies are perfect for any occasion from Christmas to Valentine’s Day. They make a great afternoon snack or a special dessert.
How to Make Chocolate Sable Cookies
I’ll cover everything you need to make these chocolate cookies. If you prefer to skip to the recipe, scroll to the bottom of the post to find the recipe card.
The full recipe and measurements are in the recipe card at the bottom of the post.
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.
Salt and baking soda: These help balance the sweetness and enhance the other flavors in the dough.
Brown sugar: Its molasses content adds a depth of flavor and creates a soft, chewy texture in the cookies.
Vanilla extract: A touch of vanilla enhances the overall taste of 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.
Flakey sea salt: Sprinkled on top, this adds a touch of saltiness and enhances the flavors in the cookies.
Dried edible flowers: I use these to sprinkle over the top. It gives the cookies more color and a botanical feel.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a separate mixing bowl, beat the melted 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.
How to Store
These Chocolate Pistachio Sable Cookies can be stored in an airtight container at room temperature for up to 5 days. Separate the cookies with parchment or wax paper to maintain their freshness.
How to Freeze
If you want to make a larger batch of these delicious cookies, they can also be frozen for up to 3 months. Place them in an airtight container or freezer-safe bag and freeze until ready to use. When you’re ready to enjoy them, let them thaw at room temperature before serving.
How to Make Ahead
To save time, you can make the cookie dough and refrigerate or freeze it until you’re ready to bake. Follow the above instructions for storing or freezing the dough and then let it thaw before slicing and baking as directed in the recipe.
Recipe Variations and Tips
- Swap out the pistachios for your favorite nut, such as almonds or pecans.
- Use milk or white chocolate instead of bittersweet for a different flavor profile.
- Add a pinch of cinnamon or chili powder for some extra spice.
- Drizzle melted chocolate over the cooled cookies for a decorative touch.
Frequently Asked Questions
Sable cookies are a type of French butter cookie that is named after its texture, which resembles sand. Sable itself means “sand” in French and refers to the sandy, crumbly texture of these cookies. They are made from flour, sugar, butter, and egg and have a rich and delicate flavor. Sable cookies are often round in shape and can be topped with a variety of ingredients such as nuts, chocolate chips, or jam. They are a popular dessert in France and are often served alongside tea or coffee. Overall, sable cookies are a delightful treat that perfectly captures the essence of French cuisine.
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.
More Cookie Recipes
If you love these cookies, then check out more of my popular cookie recipes.
- Thumbprint Cookies
- Pistachio Wreath Cookies
- Gingersnap Cookies
- Christmas Wreath Cookies
- Chocolate Cherry Chunk Cookies
- Gooey Chocolate Caramel Bars
Chocolate sable cookies with pistachio are not only delicious and easy to make, but they also make the perfect gift for any chocolate lover in your life. With their rich, buttery texture and bursts of chocolate and pistachio, these cookies are sure to be a hit.
Whether you enjoy these cookies with a cup of hot cocoa or a glass of cold milk, they will surely become a family favorite.
When you make these cookies, please leave a review letting me know what you think!
Chocolate Sable Cookies
- 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
- 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.