Buttery shortbread dotted with roasted pistachios, rich chocolate chunks, and finished with flaky sea salt.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature
04 - 3/4 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup roasted, shelled pistachios, roughly chopped
07 - 4 oz dark chocolate (60–70%), chopped into chunks
→ Finishing
08 - 1 large egg, lightly beaten (for egg wash)
09 - 1/4 cup coarse sugar (e.g., turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together flour and fine sea salt in a medium bowl and set aside.
02 - Beat unsalted butter and powdered sugar in a large bowl or stand mixer until smooth and creamy, approximately 2 minutes. Add vanilla extract and mix well.
03 - Gradually add the flour mixture to the creamed butter on low speed until just combined.
04 - Gently fold chopped pistachios and chocolate chunks into the dough until evenly distributed.
05 - Divide dough into two equal portions. Shape each into a log approximately 1.75 inches (4.5 cm) in diameter on parchment paper.
06 - Wrap logs tightly in parchment and refrigerate for at least 2 hours until firm.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap chilled logs, brush each with beaten egg, then roll in coarse sugar to coat evenly.
09 - Using a sharp knife, cut logs into 1/2-inch (1.25 cm) thick rounds and space them 1 inch apart on baking sheets.
10 - Sprinkle flaky sea salt over each cookie before baking.
11 - Bake for 12 to 14 minutes until edges just start to turn golden brown.
12 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
