Pin Salted Pistachio Chocolate Chunk Shortbread cookies offer a perfect balance of buttery tenderness and rich textures. These modern American treats combine roasted pistachios and velvety dark chocolate chunks for a delightful crunch and melt-in-your-mouth experience. Finished with flaky sea salt, they provide a sophisticated blend of sweet and salty notes that elevate every bite—ideal for gifting, festive occasions, or savoring alongside your favorite tea or coffee.
Pin The dough comes together smoothly and requires chilling to develop its rich flavor and stabilize shape. This step makes slicing into perfect rounds effortless. With a quick bake time, these cookies maintain their crisp edges and tender centers. Whether enjoyed fresh or gifted in a decorative tin, they bring a touch of luxurious homemade charm to any setting.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/2 teaspoon fine sea salt
- Wet Ingredients: 1 cup (226 g) unsalted butter, room temperature, 3/4 cup (90 g) powdered sugar, 1 teaspoon pure vanilla extract
- Add-ins: 3/4 cup (90 g) roasted, shelled pistachios, roughly chopped, 4 oz (115 g) dark chocolate (60–70%), chopped into chunks
- Finishing: 1 large egg, lightly beaten (for egg wash), 1/4 cup (50 g) coarse sugar (e.g., turbinado or demerara), flaky sea salt for sprinkling
Instructions
- 1. In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- 2. In a large bowl or stand mixer, beat the butter and powdered sugar until smooth and creamy, about 2 minutes. Mix in the vanilla extract.
- 3. Add the flour mixture and mix on low speed until just combined.
- 4. Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- 5. Divide the dough in half. Place each half on a piece of parchment paper and shape into a 1.75-inch (4.5 cm) diameter log.
- 6. Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.
- 7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 8. Unwrap the dough logs. Brush each with the beaten egg, then roll in coarse sugar to coat.
- 9. Using a sharp knife, slice logs into 1/2-inch (1.25 cm) thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- 10. Sprinkle each cookie with flaky sea salt.
- 11. Bake for 12–14 minutes, until edges are just turning golden.
- 12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For enhanced flavor and crunch, consider toasting the pistachios before chopping. This releases their natural oils and deepens their nutty aroma, complementing the rich chocolate perfectly.
Varianten und Anpassungen
You can easily swap out the dark chocolate for milk or white chocolate according to your preference. Additionally, the dough logs freeze well for up to 2 months—simply slice and bake directly from the freezer, adding 2–3 minutes to the baking time to maintain a crisp texture.
Serviervorschläge
These shortbread cookies are an elegant pairing with afternoon tea or fresh coffee. Their balance of sweet, salty, and nutty flavors also makes them a standout choice for holiday gift boxes or sophisticated dessert platters at celebrations.
Pin With their effortless preparation and sophisticated flavors, Salted Pistachio Chocolate Chunk Shortbread cookies bring a gourmet touch to your baking repertoire. Enjoy the crunch of pistachios, the richness of chocolate, and the perfect hint of salt in every bite—sure to impress friends and family alike.
Recipe Q&A
- → Can I use other nuts instead of pistachios?
Yes, toasted almonds or pecans can be substituted to add a different flavor and texture while maintaining the nutty crunch.
- → How should I store these shortbread cookies?
Store in an airtight container at room temperature for up to one week or freeze for longer freshness.
- → Can the chocolate chunks be replaced with chips?
Dark chocolate chips or chunks both work well, offering a slightly different melt and texture.
- → Is chilling the dough necessary?
Chilling firms the dough, making it easier to slice and helping the cookies retain their shape during baking.
- → What is the purpose of the egg wash and coarse sugar?
The egg wash helps the coarse sugar adhere and gives a glossy finish, while adding a subtle crunch to the cookie surface.