Pin Buttery, tender shortbread cookies studded with roasted pistachios and rich chocolate chunks, finished with flaky sea salt. Perfect for gifting, celebrations, or a luxurious treat with tea or coffee.
This recipe quickly became my favorite for holiday baking and special occasions.
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
- Step 1:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Step 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.
- Step 3:
- Add the flour mixture and mix on low speed until just combined.
- Step 4:
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- Step 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.
- Step 6:
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours or until firm.
- Step 7:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 8:
- Unwrap the dough logs. Brush each with the beaten egg then roll in coarse sugar to coat.
- Step 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.
- Step 10:
- Sprinkle each cookie with flaky sea salt.
- Step 11:
- Bake for 12–14 minutes, until edges are just turning golden.
- Step 12:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pin Baking these cookies has become a cherished family tradition during the holidays.
Notes
Substitute dark chocolate with milk or white chocolate as desired.
Required Tools
Stand mixer or electric hand mixer, mixing bowls, parchment paper, sharp knife, baking sheets, wire rack, pastry brush (for egg wash)
Allergen Information
Contains Dairy (butter), Eggs, Tree nuts (pistachios), Gluten (wheat), Soy (may be present in chocolate). Always check chocolate and other packaged ingredients for potential allergens.
Pin Enjoy these rich and buttery cookies with your favorite tea or coffee for an irresistible treat.
Recipe Q&A
- → What type of pistachios work best?
Roasted, shelled pistachios chopped roughly add crunch and a toasty flavor that complements the buttery base.
- → Can I use a different type of chocolate?
Yes, dark chocolate is recommended for richness, but milk or white chocolate chunks can be substituted to adjust sweetness.
- → Why chill the dough logs before baking?
Chilling firms up the dough, making it easier to slice and helping maintain the cookies’ shape during baking.
- → How does flaky sea salt enhance the flavor?
A light sprinkle of flaky sea salt contrasts with the sweetness, highlighting the chocolate and nut flavors beautifully.
- → Can these be frozen for later use?
Yes, dough logs freeze well. Bake slices directly from frozen by adding a few extra minutes to the baking time.