Pin It Salted Pistachio Chocolate Chunk Shortbread combines the rich, buttery texture of classic shortbread with the satisfying crunch of roasted pistachios and the indulgent melt of dark chocolate chunks. Each cookie is delicately finished with a sprinkle of flaky sea salt, creating a perfect balance of sweet and savory that elevates any tea time or celebration. These tender, golden-brown treats are easy to prepare yet impressive enough to gift or star on your dessert table.
Pin It This shortbread strikes the ideal balance between luxurious and approachable. The method of chilling the dough logs simplifies slicing perfect rounds, while the coarse sugar coating adds a slight crunch and sparkle. Whether shared over coffee or enjoyed as a solo indulgence, these cookies offer a satisfying texture with every bite.
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 an added depth of flavor, toast the pistachios lightly in a dry skillet before chopping. This step enhances their nuttiness and crunch, elevating the overall taste of the cookies.
Varianten und Anpassungen
If you prefer, swap the dark chocolate chunks for milk or white chocolate to suit your taste. Dough logs can be frozen for up to 2 months; when ready to bake, slice directly from the freezer and extend baking time by 2–3 minutes for perfect results.
Serviervorschläge
These shortbread cookies are delightful alongside afternoon tea or coffee. They also make elegant gifts when wrapped in parchment and tied with a ribbon—ideal for holidays, birthdays, or special occasions.
Pin It With its harmonious combination of textures and flavors, this Salted Pistachio Chocolate Chunk Shortbread recipe offers a sophisticated twist on a beloved classic. Whether baked for yourself or shared with others, these cookies are sure to bring joy and indulgence to any moment.
Recipe Questions & Answers
- → How do the pistachios affect the texture?
Roasted pistachios add a pleasant nutty crunch that contrasts with the tender, buttery shortbread, enhancing overall mouthfeel.
- → Can I substitute dark chocolate for other types?
Yes, milk or white chocolate can be used instead, offering a sweeter or creamier twist to the flavor.
- → Why is chilling the dough important?
Chilling firms the dough for cleaner slices and helps maintain the cookies' shape, resulting in crisp edges and a tender center.
- → What is the purpose of the egg wash and coarse sugar?
Brushing with egg wash and rolling in coarse sugar creates a shiny, crunchy coating that enhances texture and appearance.
- → How should the flaky sea salt be applied?
Sprinkle the flaky sea salt on top just before baking to add a subtle savory note that balances the sweetness.