Tender buttery shortbread with roasted pistachios, rich chocolate chunks, and a sprinkle of flaky sea salt.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups (8.8 oz) all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup (8 oz) unsalted butter, room temperature
04 - 3/4 cup (2.6 oz) powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup (3.2 oz) 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 (1.75 oz) coarse sugar (turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Whisk together the all-purpose flour and fine sea salt in a medium bowl and set aside.
02 - Beat the unsalted butter and powdered sugar in a large bowl or stand mixer until smooth and creamy, approximately 2 minutes. Incorporate the vanilla extract.
03 - Add the flour mixture and mix on low speed until just combined.
04 - Gently fold in the chopped pistachios and dark chocolate chunks until evenly distributed throughout the dough.
05 - Divide the dough in half and shape each portion into a 1.75-inch diameter log on parchment paper.
06 - Wrap each log tightly in parchment paper and refrigerate for a minimum of 2 hours, or until firm.
07 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
08 - Unwrap the chilled dough logs, brush each with beaten egg, and roll them in coarse sugar to coat evenly.
09 - Using a sharp knife, slice the logs into 1/2-inch thick rounds and arrange them 1 inch apart on prepared baking sheets.
10 - Sprinkle flaky sea salt over each cookie for a flavorful finish.
11 - Bake for 12 to 14 minutes, until the edges are lightly golden.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
