# Ingredient List:
→ 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 the all-purpose flour and fine sea salt in a medium bowl, then set aside.
02 - Beat the unsalted butter and powdered sugar in a large bowl or stand mixer until smooth and creamy, approximately 2 minutes. Incorporate the vanilla extract.
03 - Add the flour mixture to the creamed butter and sugar, mixing on low speed until just combined.
04 - Fold in the chopped roasted pistachios and dark chocolate chunks until evenly distributed throughout the dough.
05 - Divide the dough into two halves. Shape each half into a log measuring approximately 1.75 inches (4.5 cm) in diameter on parchment paper. Wrap tightly and refrigerate for at least 2 hours or until firm.
06 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - Unwrap the chilled dough logs. Brush each log with the lightly beaten egg, then roll them in the coarse sugar to coat evenly.
08 - Using a sharp knife, slice each log into rounds approximately 1/2 inch (1.25 cm) thick. Place the cookies 1 inch apart on the prepared baking sheets.
09 - Sprinkle each cookie with flaky sea salt.
10 - Bake the cookies for 12 to 14 minutes, or until the edges begin to turn golden.
11 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
