# 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 ounces 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 (turbinado or demerara) (50 g)
10 - Flaky sea salt, for sprinkling
# Steps to Follow:
01 - Whisk all-purpose flour and fine sea salt in a medium bowl and set aside.
02 - Beat unsalted butter and powdered sugar in a large bowl with a mixer until smooth and creamy, about 2 minutes. Incorporate vanilla extract.
03 - Mix in flour mixture on low speed just until combined.
04 - Fold roughly chopped pistachios and chocolate chunks into the dough evenly.
05 - Divide dough into two equal portions. Shape each into a log approximately 1.75 inches (4.5 cm) in diameter on parchment paper.
06 - Wrap logs tightly in parchment and refrigerate for at least 2 hours until firm.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap dough logs. Brush with beaten egg and roll in coarse sugar to coat.
09 - Cut logs into 1/2-inch (1.25 cm) thick rounds with a sharp knife. Place 1 inch apart on baking sheets.
10 - Evenly distribute flaky sea salt atop each cookie.
11 - Bake for 12 to 14 minutes until edges begin turning golden.
12 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
