Buttery Pistachio & Chocolate Chip Shortbread Cookies
It's hard to put into words how much I love these buttery pistachio chocolate chip shortbread cookies, but they top the list of easy-to-make, foolproof, loved by all desserts that are a wonderful addition to holiday cookie boxes or for enjoying at home with family. Freezer-friendly!
Servings: 2 dozen cookies
Calories: 2370kcal
Equipment
Small bowls
Serrated knife
Ingredients
- 2¼ sticks (18 Tbsp; 255g) unsalted butter, cold, cut into ¼-inch pieces
- ½ cup (105g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 2¼ cups (325g) all-purpose flour
- 1 cup (6oz) semi-sweet chocolate, roughly chopped
- ½ cup (55g) shelled pistachios, roughly chopped
- ¼ tsp kosher salt
- Flaky sea salt, for serving
Optional
- 1 large egg
- Demerara or turbinado sugar
Instructions
- Beat the butter and sugar. Place 2¼ sticks (255g) cold, unsalted butter in the bowl of a stand mixer with ½ cup (105g) light brown sugar, ¼ cup (50g) granulated sugar, and 1 tsp vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. Use a spatula to scrape down the sides as needed.
- Add the dry ingredients. Slowly add 2½ cups (325g) all-purpose flour, 6oz chopped semi-sweet chocolate, ½ cup (55g) chopped pistachios, and ¼ tsp kosher salt, then continue mixing until well blended. The flour should be fully absorbed.
- Wrap, then chill. Divide the dough in half, then wrap each piece in plastic wrap, molding into a long log about 6 inches long and 2 inches in diameter. Chill the dough for at least 2 hours.
- Optional: Coat in sugar. When ready to bake, brush the logs with 1 beaten egg, then roll in either demerara or turbinado sugar.
- Bake the cookies. Preheat an oven to 350°F. Use a serrated knife to cut each log into ½-inch thick rounds. Transfer the cookies to parchment lined baking sheets, set about 1-inch apart. Bake for 12-15 minutes, or until the cookies are mostly set and the edges are a light golden brown. Immediately sprinkle the cookies with a pinch of flaky sea salt. Cool slightly, then enjoy!
Notes
- Recipe adapted from Alison Roman’s chocolate chip shortbread cookies.
- The dough can be made up to 1 week in advance. Store in a refrigerator and ensure they’re tightly wrapped. Alternatively, the dough can be frozen for up to 1 month. Thaw slightly before slicing and baking fresh.
Nutrition
Calories: 2370kcal | Carbohydrates: 369g | Protein: 50g | Fat: 78g | Saturated Fat: 31g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 357mg | Potassium: 1675mg | Fiber: 23g | Sugar: 136g | Vitamin A: 452IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 23mg
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