Save Indulge in the buttery richness of Salted Pistachio Chocolate Chunk Shortbread, where tender cookies meet the perfect harmony of roasted pistachios and luscious dark chocolate chunks. Finished with a sprinkle of flaky sea salt, these treats offer a sophisticated balance of sweet and savory that's ideal for gifting, celebrating, or savoring alongside a hot cup of tea or coffee.
Save This recipe is a wonderful adaptation of classic shortbread, enriched with nutty pistachios and decadent chocolate that create a delightful textural contrast. Whether you slice and bake the dough fresh or prepare it ahead and chill, each cookie comes out crisp around the edges with a tender crumb inside.
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. Prepare the dry ingredients.
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- 2. Cream the butter and sugar.
- 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. Combine flour mixture.
- Add the flour mixture and mix on low speed until just combined.
- 4. Fold in add-ins.
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- 5. Shape the dough.
- 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. Chill the dough.
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.
- 7. Preheat the oven.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 8. Prepare the logs for baking.
- Unwrap the dough logs. Brush each with the beaten egg, then roll in coarse sugar to coat.
- 9. Slice the cookies.
- 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. Add finishing salt.
- Sprinkle each cookie with flaky sea salt.
- 11. Bake the cookies.
- Bake for 12–14 minutes, until edges are just turning golden.
- 12. Cool the cookies.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For a deeper flavor, toast the pistachios before chopping to bring out their nutty aroma. If you prefer a different chocolate profile, feel free to substitute dark chocolate with milk or white chocolate. The dough logs freeze well for up to 2 months; when baking from frozen, slice and increase the baking time by 2 to 3 minutes to ensure a perfect bake.
Varianten und Anpassungen
You can experiment with different nuts or chocolates to suit your taste or dietary needs. Adding dried fruit or a pinch of cinnamon can introduce new flavors. To make the cookies vegan, consider using plant-based butter and egg substitutes, though this will alter the texture.
Serviervorschläge
These salted pistachio chocolate chunk shortbread cookies pair wonderfully with afternoon tea or freshly brewed coffee. They also make an elegant homemade gift, beautifully wrapped in parchment and tied with ribbon for festive occasions or thoughtful gestures.
Save Enjoy the simplicity and elegance of this shortbread cookie recipe that combines classic technique with luxurious add-ins. Whether shared at a gathering or enjoyed quietly at home, these cookies are sure to delight every bite.