# Components:
→ 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
09 - 1/4 cup coarse sugar (e.g., turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Method:
01 - Whisk together the all-purpose flour and fine sea salt in a medium bowl; set aside.
02 - Beat the unsalted butter and powdered sugar in a stand mixer or bowl with a hand mixer until smooth and creamy, about 2 minutes. Incorporate the vanilla extract.
03 - Add the flour and salt blend to the wet ingredients and mix on low speed until just combined.
04 - Fold in the chopped pistachios and dark chocolate chunks until evenly distributed throughout the dough.
05 - Divide the dough into two equal portions. Form each into a log approximately 1.75 inches (4.5 cm) in diameter on parchment paper.
06 - Wrap each dough log tightly in parchment and refrigerate for a minimum of 2 hours until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap chilled logs, brush with the beaten egg, then roll in coarse sugar to coat evenly.
09 - Using a sharp knife, slice the logs into 1/2-inch (1.25 cm) thick rounds and place them 1 inch (2.5 cm) apart on the prepared baking sheets.
10 - Sprinkle each slice lightly with flaky sea salt.
11 - Bake for 12 to 14 minutes, or until edges are just beginning to turn golden.
12 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
