Chocolate-Pistachio Sablés

Ingredients

• 0.5 teaspoons baking soda 
• 1 large egg whites 
• 2.5 cups flour all-purpose
• 0.8 teaspoon kosher salt 
• 1.5 cups brown sugar light packed (lightly )
• 96 servings sea salt (such as Maldon)
• 5 ounces bittersweet chocolate chopped
• 1.5 cups butter unsalted room temperature ()
• 1 cup pistachios raw unsalted shelled coarsely chopped
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• hand mixer
• serrated knife

Directions

1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
2. Divide dough into 4 pieces.
3. Roll each piece into an 8"–long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
4. Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.
5. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes.
6. Transfer to wire racks and let cool.
7. MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.
8. Master the Dough Log
9. Divide dough into 4 pieces.
10. Place each piece in the center ofa sheet of parchment paper and form into a log, about 8" longand 1 1/2" in diameter.
11. Just like you'd roll up a poster, wrap the parchment aroundthe log, smoothing the paper and pressing out air with yourhands. Twist the ends of the parchment tightly to compactthe dough log.
12. After wrapping, roll log on a flat surface to create a tightcylinder.
13. Let chill at least 1 hour before slicing and baking, orwrap tightly in plastic if freezing.