Salted Chocolate Pistachio Shortbread Cookies
- Cook Time: 1 hour 35 minutes (includes 60 minutes chilling time)
- Total Time: 1 hour 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 3/4 cup roasted pistachios, shelled and roughly chopped
- 1 cup high-quality dark chocolate chips or chopped chocolate bar
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- Flaky sea salt (such as Maldon) for garnishing
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and powdered sugar together on medium speed until the mixture is smooth and creamy. This should take about 2 to 3 minutes. Stir in the vanilla extract until well combined.
- Turn the mixer to low speed and gradually add the all-purpose flour and fine sea salt. Mix only until the flour is just incorporated. Overmixing at this stage can make the cookies tough instead of tender and crumbly.
- Using a spatula, gently fold in the chopped pistachios. Ensure they are evenly distributed throughout the dough so every cookie gets a bit of crunch.
- Transfer the dough onto a piece of plastic wrap. Shape it into a log approximately 2 inches in diameter. Wrap it tightly and roll it on the counter to smooth out the edges. Place the log in the refrigerator to chill for at least 60 minutes. Chilling is essential to prevent the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the chilled log from the fridge and slice into 1/2-inch thick rounds. Place the rounds on the prepared baking sheets about 2 inches apart. Bake for 12 to 15 minutes, or until the edges are just barely golden. Let them cool completely on a wire rack.
- Melt the dark chocolate (and coconut oil, if using) in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip half of each cooled cookie into the chocolate. Place the cookies back on the parchment paper and immediately sprinkle with a pinch of flaky sea salt. Allow the chocolate to set completely before serving.