Save Buttery, tender shortbread cookies studded with roasted pistachios and rich chocolate chunks, finished with flaky sea salt. Perfect for gifting, celebrations, or a luxurious treat with tea or coffee.
I first baked these cookies for a holiday gathering and they were an instant hit with family and friends.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup (90 g) roasted, shelled pistachios, roughly chopped
- 4 oz (115 g) dark chocolate (60–70%), chopped into chunks
- 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
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream 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.
- Combine:
- Add the flour mixture and mix on low speed until just combined.
- Add Pistachios and Chocolate:
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- Shape 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.
- Chill:
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.
- Prepare Oven and Baking Sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare Dough Logs:
- Unwrap the dough logs. Brush each with the beaten egg, then roll in coarse sugar to coat.
- Slice Dough:
- Using a sharp knife, slice logs into 1/2-inch (1.25 cm) thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Add Salt:
- Sprinkle each cookie with flaky sea salt.
- Bake:
- Bake for 12–14 minutes, until edges are just turning golden.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save These cookies have become a family favorite, often baked together during holiday seasons creating warm memories.
Notes
For extra flavor, toast the pistachios before chopping. Substitute dark chocolate with milk or white chocolate as desired. Dough logs can be frozen for up to 2 months; slice and bake directly from the freezer, adding 2–3 minutes to baking time.
Required Tools
Stand mixer or electric hand mixer, mixing bowls, parchment paper, sharp knife, baking sheets, wire rack, pastry brush (for egg wash)
Allergen Information
Contains Dairy (butter), Eggs, Tree nuts (pistachios), Gluten (wheat), Soy (may be present in chocolate). Always check chocolate and other packaged ingredients for potential allergens.
Save Enjoy these luxurious shortbread cookies with your favorite cup of tea or coffee for a perfect treat.
Recipe Questions & Answers
- → How do pistachios affect the texture?
Roasted pistachios add a pleasant crunch and nutty depth, balancing the tender, buttery shortbread base.
- → Can I substitute the dark chocolate?
Yes, milk or white chocolate can be used for a sweeter and creamier variation without altering the texture drastically.
- → What is the purpose of chilling the dough?
Chilling firms the dough, helping maintain shape during baking and enhancing the delicate, crumbly texture.
- → How does flaky sea salt influence flavor?
The flaky sea salt provides bursts of savory contrast, highlighting the sweetness of the shortbread and chocolate.
- → Can the dough logs be frozen?
Yes, freezing the shaped logs allows for convenient baking later; just slice and bake with a few extra minutes added to baking time.