# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 2/3 cup granulated sugar
06 - 1 teaspoon pure vanilla extract
→ Add-ins
07 - 3/4 cup roasted, shelled pistachios, roughly chopped
08 - 4 ounces dark chocolate (60-70%), chopped into chunks
→ Topping
09 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl. Set aside.
02 - Beat the softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Stir in the pure vanilla extract thoroughly.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined.
05 - Gently fold in the chopped pistachios and dark chocolate chunks until evenly distributed.
06 - Divide the dough into two equal portions. Roll each into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap dough logs and slice into 1/2-inch thick rounds. Arrange slices 2 inches apart on the prepared baking sheets.
09 - Sprinkle each cookie lightly with flaky sea salt.
10 - Bake for 13 to 15 minutes, or until edges turn lightly golden brown.
11 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
