# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature
04 - 3/4 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup roasted, shelled pistachios, roughly chopped
07 - 4 ounces dark chocolate (60–70%), chopped into chunks
→ Finishing
08 - 1 large egg, lightly beaten for egg wash
09 - 1/4 cup coarse sugar (turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together flour and fine sea salt in a medium bowl; set aside.
02 - Beat butter and powdered sugar in a large bowl or stand mixer until smooth and creamy, approximately 2 minutes; mix in vanilla extract.
03 - Add flour mixture and blend on low speed until just combined.
04 - Gently fold in chopped pistachios and chocolate chunks until evenly distributed throughout the dough.
05 - Divide dough in half and shape each portion into a 1.75-inch diameter log using parchment paper.
06 - Wrap each log tightly in parchment and refrigerate for at least 2 hours or until firm.
07 - Preheat oven to 350°F; line two baking sheets with parchment paper.
08 - Unwrap chilled logs, brush with beaten egg, then roll in coarse sugar to coat evenly.
09 - Slice logs into 1/2-inch thick rounds using a sharp knife; place cookies 1 inch apart on prepared baking sheets.
10 - Sprinkle each cookie lightly with flaky sea salt before baking.
11 - Bake for 12–14 minutes until edges just begin to turn golden.
12 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
