Chocolate-Pistachio Sablés

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoons baking soda
• 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups (lightly packed) light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg white
• 5 ounces bittersweet or semisweet chocolate, chopped
• 1 cup unsalted, shelled raw pistachios, coarsely chopped
• Flaky sea salt (such as Maldon)

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. 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.)
3. Place racks in lower and upper thirds of oven; preheat to 350u0b0F. 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.
4. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes. Transfer to wire racks and let cool.
5. MAKE AHEAD:

flour, cocoa, kosher salt, baking soda, unsalted butter, light brown sugar, vanilla, egg white, bittersweet, unsalted, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-pistachio-sables-51205610 (may not work)