Save to Pins Buttery, crumbly shortbread cookies studded with roasted pistachios and rich chocolate chunks, finished with a sprinkle of flaky sea salt. Perfect for make-ahead baking and irresistible with coffee or tea.
This recipe quickly became a favorite in my household thanks to its perfect balance of rich chocolate and nutty pistachios.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Wet Ingredients: 1 cup (225 g) unsalted butter, softened, 2/3 cup (135 g) granulated sugar, 1 teaspoon pure vanilla extract
- Add-ins: 3/4 cup (100 g) roasted, shelled pistachios, roughly chopped, 4 oz (115 g) dark chocolate (60-70%) chopped into chunks
- Topping: Flaky sea salt for sprinkling
Instructions
- Step 1:
- In a medium bowl, whisk together the flour, baking powder, and fine sea salt. Set aside.
- Step 2:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2 3 minutes.
- Step 3:
- Mix in the vanilla extract.
- Step 4:
- Gradually add the flour mixture to the butter mixture, mixing on low until just combined.
- Step 5:
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- Step 6:
- Divide the dough into two equal portions. Roll each portion into a log about 2 inches (5 cm) in diameter. Wrap tightly in plastic wrap 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 and slice into 1/2 inch (1.25 cm) thick rounds. Place the rounds 2 inches apart on the prepared baking sheets.
- Step 9:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Step 10:
- Bake for 13 15 minutes or until the edges are lightly golden.
- Step 11:
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save to Pins Making these cookies became a cherished weekend tradition for my family gathering around the kitchen.
Required Tools
Mixing bowls, electric mixer or stand mixer, rubber spatula, plastic wrap, sharp knife, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), milk (butter chocolate), nuts (pistachios), soy (possible in chocolate). Double-check chocolate for soy lecithin or other allergens.
Nutritional Information
Calories 140, Total Fat 9 g, Carbohydrates 14 g, Protein 2 g per cookie
Save to Pins These shortbread cookies are your perfect companion to afternoon tea or a cozy coffee break.
Frequently Asked Questions
- → How should I prepare the pistachios for the best flavor?
Toast the shelled pistachios lightly before chopping to enhance their nutty aroma and deepen the overall taste.
- → Can I substitute dark chocolate with other types?
Yes, milk chocolate can be used instead if you prefer a sweeter, creamier chocolate flavor.
- → What is the purpose of chilling the dough before baking?
Chilling firms the dough, helping maintain the shape of the shortbread and intensifying flavors during baking.
- → How do flaky sea salt toppings affect the final texture?
Flaky sea salt adds a light crunch and enhances the sweetness with a subtle savory contrast on top.
- → Can these shortbreads be stored or frozen after preparation?
Dough logs freeze well up to two months; slice and bake directly from frozen, adding a few extra minutes to baking time.