Save Indulge in the buttery, tender delight of Salted Pistachio Chocolate Chunk Shortbread. These cookies combine the rich, roasted flavor of pistachios with luscious dark chocolate chunks, all finished with a delicate sprinkle of flaky sea salt that elevates every bite. Whether you're gifting for a special occasion, celebrating milestones, or simply craving a luxurious companion to your tea or coffee, these shortbreads bring a modern American twist to a classic treat.
Save This recipe elegantly marries texture and flavor to create cookies that are as beautiful as they are delicious. The careful chilling step ensures crisp edges and a tender interior. Plus, the finishing touch of coarse sugar and flaky sea salt enhances each mouthful with a subtle crunch and a burst of savory contrast.
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. Combine dry ingredients
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- 2. Cream butter and sugar
- 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. Mix in flour
- Add the flour mixture and mix on low speed until just combined.
- 4. Fold in add-ins
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- 5. Shape the dough
- 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. Chill the dough
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.
- 7. Prepare oven and baking sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 8. Apply egg wash and sugar
- Unwrap the dough logs. Brush each with the beaten egg, then roll in coarse sugar to coat.
- 9. Slice and arrange
- 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. Add sea salt
- Sprinkle each cookie with flaky sea salt.
- 11. Bake
- Bake for 12–14 minutes, until edges are just turning golden.
- 12. Cool
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
Für zusätzliches Aroma können die Pistazien vor dem Hacken geröstet werden. Dies intensiviert den Geschmack und sorgt für eine noch angenehmere Textur im Gebäck.
Varianten und Anpassungen
Der dunkle Schokoladeanteil kann je nach Vorliebe durch Milch- oder weiße Schokolade ersetzt werden. Die Teigrollen lassen sich bis zu 2 Monate einfrieren; zum Backen im gefrorenen Zustand einfach 2-3 Minuten längere Backzeit einplanen.
Serviervorschläge
Diese Shortbread-Kekse passen hervorragend zu einer Tasse Tee oder Kaffee und eignen sich zudem ausgezeichnet als liebevoll zusammengestelltes Geschenk für Freunde und Familie.
Save With these simple ingredients and clear steps, you can achieve exceptional homemade shortbread that will impress both in flavor and presentation. Enjoy the harmony of salty, nutty, and chocolatey notes in every bite—a perfect balance that makes these cookies a new favorite.
Recipe FAQs
- → How can I toast pistachios for extra flavor?
Toast shelled pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Cool before chopping and adding to the dough.
- → Can I substitute dark chocolate with other types?
Yes, milk or white chocolate can be used instead of dark chocolate. Adjust sweetness according to your preference.
- → What is the purpose of chilling the dough logs?
Chilling firms the dough, making it easier to slice clean rounds and helping maintain shape during baking, resulting in tender, flaky texture.
- → How do flaky sea salt and coarse sugar affect the final product?
Flaky sea salt adds a subtle crunch and enhances flavor balance, while coarse sugar creates a sweet, crunchy coating that complements the buttery shortbread.
- → Can the dough logs be frozen for later use?
Yes, dough logs can be frozen up to 2 months. Slice and bake directly from frozen, adding 2-3 minutes to the baking time for best results.