Save to Pinterest 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.
This recipe has become a favorite in my family for celebrations and relaxing tea times.
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&ndash70%) 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
- Step 1:
- In a medium bowl whisk together the flour and fine sea salt. Set aside.
- Step 2:
- 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.
- Step 3:
- Add the flour mixture and mix on low speed until just combined.
- Step 4:
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- Step 5:
- 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.
- Step 6:
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours or until firm.
- Step 7:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 8:
- Unwrap the dough logs. Brush each with the beaten egg then roll in coarse sugar to coat.
- Step 9:
- Using a sharp knife slice logs into 1/2-inch (1.25 cm) thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Step 10:
- Sprinkle each cookie with flaky sea salt.
- Step 11:
- Bake for 12&ndash14 minutes until edges are just turning golden.
- Step 12:
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save to Pinterest This cookie recipe has created many sweet family moments during holidays and simple afternoons with friends.
Notes
Dough logs can be frozen for up to 2 months slice and bake directly from the freezer adding 2&ndash3 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 to Pinterest These salted pistachio chocolate chunk shortbreads are sure to impress and delight with each bite.
Common Recipe Questions
- → How do I achieve the perfect tender texture?
Ensure the butter is at room temperature and mix gently once the flour is added to avoid overworking the dough, which keeps the shortbread tender.
- → Can I substitute the chocolate type?
Yes, dark chocolate can be replaced with milk or white chocolate depending on your preference without affecting texture much.
- → What is the benefit of chilling the dough logs?
Chilling firms the dough, making slices cleaner and helping the cookies hold their shape during baking.
- → Is toasting pistachios necessary?
Toasting enhances the nutty flavor and adds crunch, but you can skip this step if pressed for time.
- → How should I store these shortbread cookies?
Store in an airtight container at room temperature for up to one week or freeze the dough logs for longer storage.