Chocolate-Pistachio Slice & Bakes

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature) and ½ cup sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and beat in 2 teaspoons pure vanilla extract and 1 large egg until combined. Add the flour mixture, beating until just incorporated.

3. Step 3.

   Divide the dough in half. Using a piece of plastic wrap to guide, roll each half into a log about 8 inches long and 1½ inches in diameter. Roll the logs in ½ cup chopped shelled unsalted pistachios to coat evenly, then wrap each log in plastic wrap. Refrigerate until firm, at least 1 hour.

4. Step 4.

   While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper. Once the dough is firm, slice each log crosswise into ¼-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 2 inches apart.

5. Step 5.

   Bake until the tops feel sandy to the touch, 11 to 13 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.