Sable chocolate pistachio cookies Gluten Free

Sable Chocolate Cookies 
dry

1 1/4 cup gluten free ap flour 
1 cup almond flour 
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1 tsp salt

wet
1 1/2 cups unsalted butter, room temp.
1 1/4 cups dark brown sugar
2 tsp vanilla extract
1 large egg white
add in last 
5 ounces dark chocolate chips
1 cup pistachios, coarsely chopped
flakey salt, to garnish
MAKE
Combine flours, cocoa powder, kosher salt, and baking soda in a bowl. 
Using a stand mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, several minutes. 
Lower speed and add dry ingredients - mix just to combine.
Next mix in egg white and then fold in chocolate and pistachios.
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 or plastic wrap and chill until firm, at least 4 hours or 30 minutes in the freezer. 
Cold dough holds together and slices easier. 

Place racks in lower and upper thirds of oven; preheat to 350°F. 

Take 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.

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.