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 discovered these shortbreads when I needed a special dessert to share at a holiday gathering, and they quickly became a staple in my baking repertoire. The combination of buttery dough, pistachios, and chocolate with a sprinkle of sea salt is simply unforgettable.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: 1/2 teaspoon
- Unsalted butter, room temperature: 1 cup (226 g)
- Powdered sugar: 3/4 cup (90 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios, roughly chopped: 3/4 cup (90 g)
- Dark chocolate (60–70%), chopped into chunks: 4 oz (115 g)
- Large egg, lightly beaten (for egg wash): 1
- Coarse sugar (e.g., turbinado or demerara): 1/4 cup (50 g)
- Flaky sea salt, for sprinkling: as needed
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 flour mixture:
- 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 logs:
- 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 logs:
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.
- Preheat oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare 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.
- Finish and bake:
- Sprinkle each cookie with flaky sea salt. Bake for 12–14 minutes, until edges are just turning golden.
- Cool cookies:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save These cookies bring back fond memories of my family gathered around the kitchen, eagerly waiting for them to come out of the oven, their aroma filling our home with anticipation.
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.
Nutritional Information (per serving)
Calories: 145, Total Fat: 9 g, Carbohydrates: 15 g, Protein: 2 g
Save Gift these cookies in pretty boxes or enjoy them with a cup of tea for a truly memorable treat.
Cooking Questions
- → Can I substitute the dark chocolate with other types?
Yes, you can replace dark chocolate with milk or white chocolate according to your preference. Each option will subtly change the sweetness and richness.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to slice into neat rounds without spreading too much during baking, resulting in crisp edges and tender centers.
- → How should I store these shortbreads?
Store in an airtight container at room temperature for up to a week. For longer storage, freeze the dough logs before slicing or freeze baked cookies separately.
- → Can I toast the pistachios before adding?
Yes, toasting the pistachios brings out their natural oils and intensifies their nutty flavor, enhancing the overall taste.
- → What is the purpose of the egg wash and coarse sugar?
The egg wash helps the coarse sugar adhere to the surface, adding a sparkling crunch and enhancing the cookie's texture and appearance.