Tender buttery shortbread accented with roasted pistachios, chocolate chunks, and flaky sea salt for a rich treat.
# 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 ounces 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 all-purpose flour and fine sea salt in a medium bowl; set aside.
02 - Beat unsalted butter and powdered sugar in a large bowl or stand mixer until smooth and creamy, approximately 2 minutes, then mix in vanilla extract.
03 - Add the flour and salt mixture to the butter mixture, mixing on low speed until just combined.
04 - Fold in the chopped pistachios and dark chocolate chunks evenly throughout the dough.
05 - Divide dough into two equal portions; place each on parchment paper and form into logs approximately 1.75 inches in diameter.
06 - Wrap each log tightly in parchment paper and refrigerate for at least 2 hours until firm.
07 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
08 - Unwrap the chilled dough logs, brush surface with beaten egg, then roll in coarse sugar to coat.
09 - Cut logs into 1/2-inch thick rounds using a sharp knife; space cookies 1 inch apart on prepared sheets.
10 - Sprinkle each cookie lightly with flaky sea salt.
11 - Bake in preheated oven for 12 to 14 minutes, until edges turn golden.
12 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack until completely cooled.
