Buttery shortbread loaded with roasted pistachios, chocolate chunks, and sprinkled with flaky sea salt.
# 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 (turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Method:
01 - In a medium bowl, whisk together the flour and fine sea salt until well blended.
02 - Using a stand mixer or hand mixer, beat the butter and powdered sugar on medium speed until smooth and creamy, about 2 minutes. Add the vanilla extract and mix until incorporated.
03 - Gradually add the flour 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 the dough into two equal portions. Shape each portion into a log approximately 1.75 inches in diameter on parchment paper.
06 - Wrap each dough log tightly in parchment paper and refrigerate for at least 2 hours until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap the chilled dough logs. Brush each log with the beaten egg, then roll in coarse sugar to coat evenly.
09 - Cut the logs into 1/2-inch thick rounds using a sharp knife. Place the slices about 1 inch apart on the prepared baking sheets.
10 - Sprinkle flaky sea salt lightly over each arranged cookie.
11 - Bake for 12 to 14 minutes until the edges begin to golden.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
