Save Discover the indulgent delight of Salted Pistachio Chocolate Chunk Shortbread, where buttery, tender cookies are generously studded with roasted pistachios and rich dark chocolate chunks. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet and savory, making them an ideal treat for gifting, celebrations, or simply enjoying alongside your favorite tea or coffee.
Save This recipe is not only straightforward but also adaptable, allowing you to customize the chocolate or nuts according to your preferences. Whether you're an experienced baker or trying shortbread for the first time, these cookies promise rewarding results with every bite.
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 an enhanced depth of flavor, lightly toast the pistachios before chopping and folding them into the dough. This extra step brings out their natural nuttiness and aroma, elevating the entire cookie experience.
Varianten und Anpassungen
You can easily substitute the dark chocolate with milk or white chocolate to suit your taste preferences. Additionally, the dough logs freeze well for up to 2 months; you can slice and bake directly from the freezer, just add 2–3 minutes to the baking time.
Serviervorschläge
These shortbread cookies are perfect served alongside a cup of freshly brewed tea or coffee for a luxurious treat. They also make thoughtful homemade gifts during holidays or celebrations, wrapped in parchment and tied with a ribbon.
Save With its balanced richness and texture, this Salted Pistachio Chocolate Chunk Shortbread recipe is both a reliable classic and a sophisticated treat. Enjoy baking and sharing these delightful cookies that satisfy cravings and bring smiles to any occasion.
Recipe Guide
- → How do pistachios enhance the flavor?
Roasting pistachios before mixing brings out their natural nuttiness and adds a crunchy texture that complements the tender shortbread.
- → Can I use a different type of chocolate?
Yes, swapping dark chocolate for milk or white chocolate alters the sweetness and creaminess while maintaining rich flavor.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to slice and helps the cookies keep their shape when baked, resulting in a tender texture.
- → What is the purpose of the egg wash and sugar coating?
Brushing with egg wash and rolling in coarse sugar creates a shiny, sweet crust that adds both flavor and an elegant appearance.
- → How should these be stored for best freshness?
Store cookies in an airtight container at room temperature for up to a week or freeze the dough logs up to two months and bake when needed.