Buttery shortbread cookies with roasted pistachios, chocolate chunks, and flaky sea salt, perfect for gifting.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature (226 g)
04 - 3/4 cup powdered sugar (90 g)
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup roasted, shelled pistachios, roughly chopped (90 g)
07 - 4 oz dark chocolate (60–70%), chopped into chunks (115 g)
→ Finishing
08 - 1 large egg, lightly beaten (for egg wash)
09 - 1/4 cup coarse sugar (50 g), e.g., 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. Set aside.
02 - In a large bowl or stand mixer, beat the unsalted butter and powdered sugar until smooth and creamy, approximately 2 minutes. Add vanilla extract and mix to combine.
03 - Slowly add the flour and salt mixture to the butter mixture, mixing on low speed just until combined.
04 - Gently fold in the chopped roasted pistachios and dark chocolate chunks until evenly distributed throughout the dough.
05 - Divide the dough into two equal portions. Place each half on parchment paper and form into logs approximately 1.75 inches (4.5 cm) in diameter.
06 - Wrap each dough log tightly in parchment paper and refrigerate for at least 2 hours, or until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap chilled dough logs. Brush each log evenly with the beaten egg, then roll in coarse sugar to coat the surface.
09 - Using a sharp knife, cut the logs into 1/2-inch (1.25 cm) thick rounds. Arrange the cookies with 1 inch spacing on the prepared baking sheets.
10 - Sprinkle each cookie lightly with flaky sea salt.
11 - Bake cookies for 12 to 14 minutes, until edges just begin to turn golden brown.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
