Save Discover the perfect balance of buttery richness and delightful texture in these Salted Pistachio Chocolate Chunk Shortbread cookies. Each tender bite reveals roasted pistachios and generous chunks of dark chocolate, finished with a sprinkling of flaky sea salt that elevates every flavor. Whether you're gifting them to friends, celebrating a special occasion, or simply indulging with your afternoon coffee or tea, these cookies are sure to impress and satisfy.
Save These cookies combine a classic shortbread texture with exciting add-ins that bring both crunch and melt-in-your-mouth moments. The dough is simple to make and chill, making it a manageable recipe even for beginners. The flaky sea salt garnishing adds a remarkable contrast that brings out the deep flavors of pistachios and dark chocolate.
Ingredients
- Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon fine sea salt
- Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon pure vanilla extract
- Add-ins
- 3/4 cup (90 g) roasted, shelled pistachios, roughly chopped
- 4 oz (115 g) dark chocolate (60–70%), chopped into chunks
- Finishing
- 1 large egg, lightly beaten (for egg wash)
- 1/4 cup (50 g) coarse sugar (e.g., turbinado or demerara)
- Flaky sea salt, for sprinkling
Instructions
- 1. In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- 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.
- 3. Add the flour mixture and mix on low speed until just combined.
- 4. Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- 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.
- 6. Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.
- 7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 8. Unwrap the dough logs. Brush each with the beaten egg, then roll in coarse sugar to coat.
- 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.
- 10. Sprinkle each cookie with flaky sea salt.
- 11. Bake for 12–14 minutes, until edges are just turning golden.
- 12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For extra flavor, toast the pistachios before chopping to enhance their nutty aroma and crunch. Make sure the butter is at room temperature for smooth mixing, and chill the dough logs thoroughly to maintain their shape while baking.
Varianten und Anpassungen
You can substitute the dark chocolate with milk or white chocolate if preferred. The dough logs freeze well for up to 2 months and can be sliced and baked directly from frozen, adding 2–3 minutes to the baking time.
Serviervorschläge
Serve these shortbread cookies with a hot cup of tea or coffee for a luxurious afternoon treat. They also make elegant gifts or party favors that add a gourmet touch to any celebration.
Save With simple ingredients and an easy method, these Salted Pistachio Chocolate Chunk Shortbread cookies combine elegance and comfort in every bite. Perfect for any occasion, they invite you to savor a classic treat infused with modern flavors and textures.
Recipe Help & FAQs
- → How should I store the shortbread for best freshness?
Store the baked shortbread in an airtight container at room temperature for up to one week. For longer storage, freeze slices in a sealed container and thaw before serving.
- → Can I substitute the dark chocolate with other types?
Yes, milk or white chocolate can be used as alternatives to dark chocolate, offering a different sweetness profile while keeping the texture delightful.
- → What is the purpose of chilling the dough logs?
Chilling firms up the dough, making it easier to slice into even rounds and helps maintain shape during baking for a tender, flaky texture.
- → How can I enhance the pistachio flavor?
For a deeper nutty flavor, toast the pistachios lightly before chopping and folding into the dough.
- → Is the coarse sugar necessary before baking?
Rolling the logs in coarse sugar adds a pleasant crunch and subtle sweetness to the shortbread's exterior while also enhancing appearance.