Save Experience the perfect balance of buttery richness and crunchy texture with these Salted Pistachio Chocolate Chunk Shortbread cookies. Tender, golden shortbread dough is generously studded with roasted pistachios and luscious dark chocolate chunks, enhanced with a touch of flaky sea salt. They’re an elegant treat whether you're celebrating a special occasion or simply enjoying a comforting moment with a cup of tea or coffee.
Save This recipe transforms classic shortbread into a modern American dessert filled with texture and depth. The richness of the unsalted butter and powdered sugar base complements the aromatic vanilla and the crunch of pistachios. Rolling the dough into logs allows for convenient chilling and slicing, making it perfect for prepping ahead or serving freshly baked cookies any time.
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 even deeper flavor, toast the pistachios lightly before chopping and folding them into the dough. This step enhances their aroma and crunch. When slicing the dough logs, chill thoroughly to ensure clean cuts and uniform cookies. Chilled dough is easier to handle and prevents spreading during baking.
Varianten und Anpassungen
If you prefer, substitute the dark chocolate chunks with milk or white chocolate to suit your taste. The dough logs freeze well for up to 2 months, allowing you to slice and bake fresh cookies directly from the freezer—simply add 2 to 3 minutes to the baking time.
Serviervorschläge
These shortbread cookies pair beautifully with a hot cup of tea or coffee for a cozy afternoon indulgence. They also make an elegant gift when wrapped in parchment and tied with a ribbon or served on a festive platter during celebrations.
Save With simple ingredients and careful attention to technique, these Salted Pistachio Chocolate Chunk Shortbread cookies capture the essence of classic indulgence with a modern twist. Whether enjoyed as a luxurious everyday treat or shared as a heartfelt gift, they bring warmth and delight to any occasion.
Recipe Questions & Answers
- → How do I prevent the shortbread from spreading too much?
Chilling the dough logs thoroughly before slicing helps maintain shape during baking and prevents excessive spreading.
- → Can I substitute dark chocolate with other types?
Yes, milk or white chocolate chunks can be used for a different but equally delicious flavor profile.
- → What is the purpose of the coarse sugar coating?
Rolling the cookies in coarse sugar before baking adds a subtle crunch and a touch of sweetness on the surface.
- → How should I store the cookies to keep them fresh?
Store in an airtight container at room temperature for up to a week, or freeze for longer preservation.
- → Is toasting the pistachios necessary?
Toasting pistachios enhances their flavor and crunch but is optional based on your preference.