Description
These buttery pistachio shortbread cookies are an easy slice-and-bake shortbread recipe packed with chopped pistachios and dipped in dark chocolate.
Ingredients
- ½ cup chopped pistachios
- 2 8-ounce (226g) dark or semi-sweet chocolate bars
- 1 cup unsalted butter, at room temperature
- 3/4 cup (144 grams) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Flaky sea salt
Instructions
- Chop pistachios into fine crumbs. Separate 6 ounces of dark chocolate and finely chop.
- In a stand mixer, combine the butter, sugar, extract, and salt. Beat until light and fluffy and well combined, scraping down the bowl as needed.
- Next, slowly add the flour ½ cup at a time. With the last ½ cup of flour, add the chopped chocolate and pistachios.
- Mix at a low speed until the dough is crumbly, then increase the speed to medium-high and beat only until the dough starts to come off the sides of the bowl and stick together.
- Turn the dough out onto a piece of parchment paper, press and shape into a log about 1 ½ -2 inches wide and about 6-7 inches long. Tightly wrap the dough in plastic wrap, place it vertically in a glass, and chill for at least 2 hours or up to 24 hours.
- Preheat the oven to 375°F. Line a large cookie sheet with a silicone baking mat or parchment paper. Unwrap the dough and slice the cookies at least 3/8″ thick. Place on the prepared baking sheet approximately 1 inch apart. Bake for 9-12 minutes or just until the edges start to brown. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Take the second 8-ounce chocolate bar and break it into smaller pieces. Melt the chocolate in the microwave in 30-second increments, stirring until the chocolate is melted and smooth. Remove any loose crumbs from the edges of the cookie by gently brushing them with your hand. Dip the cookies in the melted chocolate, tapping off the excess. Place onto a parchment-lined baking sheet. Sprinkle with flaky sea salt. Allow the chocolate to set.
Notes
I recommend using either dark or semi-sweet chocolate. The dark chocolate I prefer is a Ghirardelli 60% dark chocolate bar. I like using a chocolate bar over chocolate chips because the chocolate in the bar melts just a bit more than chocolate chips. If you’d like to use chocolate chips, I’d recommend mini chocolate chips.
Freeze the dough once it’s been pressed into a log for up to 2 months. You can also freeze the baked cookies for up to 2 months.
Nutrition
- Serving Size: 1
- Calories: 239
- Sugar: 17.3 g
- Sodium: 49.8 mg
- Fat: 14.3 g
- Carbohydrates: 27.1 g
- Fiber: 1.9 g
- Protein: 3 g
- Cholesterol: 20.3 mg