Chocolate And Pistachio Cookies

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 120
• 6 ounces bittersweet chocolate
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1 tablespoon unsalted butter, softened
• 1 1/4 cups light brown sugar, packed
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/3 cups shelled salted pistachios, finely chopped

Recipe

• 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.