Right now, the way to my heart is chocolate pistachio shortbread.
Look at those melty puddles, flaky crystals of sea salt and crunchy pistachios!
I used to share endless batches of cookies when I first started blogging, but in recent years I scaled back. This year I decided to go all in again.
The cashew butter buckeyes I made earlier this month were fantastic, and the lemon crinkle cookies have been a huge hit. There was another cookie we photographed months ago that hadn’t yet made it to the blog: these chocolate pistachio shortbread cookies.
I’m completely obsessed with pistachios. I’ve used them in everything from oatmeal and pesto to salads, cake and even coffee. These cookies celebrate that love.
I didn’t pay much attention to shortbread until I tried Alison Roman’s chocolate chunk shortbread earlier this year — and I was hooked. These chocolate pistachio shortbreads are in that same family, but the roasted, salted pistachios add an extra layer of flavor that elevates them.
And yes — we browned the butter first. Browning the butter adds a toasty, nutty depth that pairs beautifully with dark chocolate and salted nuts. The butter is browned, chilled until cold, then worked into the dough for maximum flavor.
These cookies take a little planning if you brown the butter and chill the dough, but most of the time is unattended resting time. They’re easy to start one day and finish the next.
Because they’re shortbread, they’ll keep well for several days without losing their crunch or flavor — unlike softer cookies that can stale quickly. They’re delightful with a cappuccino; dunk one and savor the contrast of crunchy cookie, melting chocolate and a sprinkle of flaky salt.
Chocolate Pistachio Shortbread
Chocolate Pistachio Shortbread
Pin Recipe
Leave a Review »
Ingredients
- 1 cup unsalted butter
- ½ cup loosely packed brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 5 ounces high-quality dark chocolate, chopped
- 1/3 cup roasted, salted pistachios, chopped
- flaked sea salt, for sprinkling
Instructions
-
1. Brown the butter (optional but recommended). Melt the butter in a skillet over medium heat. Let it bubble and whisk occasionally until you see fragrant brown bits form on the pan bottom. Remove from heat, pour into a bowl and chill until fully cold — ideally an hour or up to several hours (or overnight).
-
2. In a stand mixer, beat the cold browned butter on medium speed. Add the brown sugar and granulated sugar and beat until combined, about 3 to 4 minutes. Mix in the vanilla extract.
-
3. Beat in the flour until just combined, then fold in the chopped dark chocolate and chopped pistachios.
-
4. Divide the dough into two portions and shape each into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
-
5. Preheat the oven to 350°F.
-
6. Slice the chilled logs into ½-inch rounds. If the dough breaks where nuts or chocolate interrupt the cut, gently press pieces back together. Arrange rounds about 2 inches apart on a baking sheet.
-
7. Bake 10 to 12 minutes, until the edges are slightly golden. Remove from the oven, sprinkle with flaked sea salt, and cool completely before serving.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page. I appreciate you so much!
Ready to build a house inside that cookie.