Chocolate Pistachio Cookies

Upfront I will mention that I left out a tablespoon of butter, so I assume yours would spread a little more than mine did.  Nonetheless, they were delicious!  A little like a biscotti but not as crunchy. --Barbara

Chocolate Pistachio Cookies
(adapted from Gourmet, adapted from Ritz-Carlton Montreal)

Makes about 120 bite-size cookies

6 ounces fine-quality bittersweet chocolate (unsweetened)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 stick (1/2 cup) plus 1 Tablespoon unsalted butter, softened
1 1/4 cup packed fresh, soft light brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/3 cup salted shelled pistachios, finely chopped

Divide the chocolate into 2 portions:  2.5 ounces and 3.5 ounces.  Finely chop each portion.

Melt the first portion, the 2.5 ounces in a small bowl, over barely simmering water, stirring until smooth.  Remove the bowl from the heat and let it cool while you do the next steps.

Sift together the flour, baking powder, and baking soda.

In a stand mixer, or using a hand mixer, beat the softened butter (the stick plus 1 T.) plus the brown sugar until light and fluffy, about 5 minutes, being sure to scrape down the sides from time to time.

Beat in the egg and vanilla until well combined.

On low to medium, add the flour mixture, in batches, a little at a time until just combined.  Scrape down the sides.

Then beat in the melted chocolate until incorporated and the dough becomes chocolate brown throughout.

Stir in the pistachios and the 3.5 ounces of chopped chocolate.  (by hand even if you have to use your hands.)

Remove the dough from the bowl and divide it into 6 equal portions (you can weigh them out if you want to be precise) and roll each piece into a 12-inch-long log (3/4 inch thick).  It will be a skinny roll.

Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.

Put the rack in the middle position of the oven, and preheat to 350 degrees.

Line a heavy duty cookie sheet with parchment paper.

Slice 1/2 inch rounds from 1 frozen log and arrange about 1 inch apart.

(If your cookie sheet is not heavy duty, put an extra cookie sheet underneath to prevent cookies from overbrowning.)

Bake until cookies rise slightly then fall --- the tops of the cookies will be cracked.  About 10-12 minutes.

Transfer cookies to a rack to cool.

Logs can be frozen for up to 3 months and baked as needed.

B