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 love serving these salted pistachio chocolate chunk shortbread cookies during the holidays they always impress guests and disappear quickly.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: 1/2 teaspoon
- Unsalted butter: 1 cup (226 g) room temperature
- Powdered sugar: 3/4 cup (90 g)
- Pure vanilla extract: 1 teaspoon
- Roasted shelled pistachios: 3/4 cup (90 g) roughly chopped
- Dark chocolate (60–70%): 4 oz (115 g) chopped into chunks
- Large egg: 1 lightly beaten for egg wash
- Coarse sugar: 1/4 cup (50 g) 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 12–14 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 My family looks forward to these cookies every holiday season making memories around the kitchen and sharing our love for baking.
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
Calories 145 Total Fat 9 g Carbohydrates 15 g Protein 2 g per serving
Save These cookies are a perfect balance of salty and sweet delighting every bite and elevating any occasion.
Recipe FAQ
- → Can I substitute the dark chocolate with other types?
Yes, milk or white chocolate can be used to vary the sweetness and flavor profile while maintaining the texture.
- → Is it necessary to chill the dough before slicing?
Chilling helps the dough firm up, making it easier to slice cleanly and maintain shape during baking.
- → How should the pistachios be prepared for best flavor?
Roasting the pistachios before chopping enhances their nuttiness and adds a deeper flavor to the shortbread.
- → Can these cookies be frozen?
Yes, the dough logs can be wrapped tightly and frozen for up to two months. Slicing and baking directly from frozen with a few extra minutes works well.
- → What does the flaky sea salt add to the finished product?
The sea salt provides a delicate crunchy contrast and elevates the rich buttery and chocolate flavors in the shortbread.
- → Are these suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly including butter, eggs, nuts, and chocolate.