# What You'll Need:
→ Dry Ingredients
01 - 2 cups (8.8 oz) all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup (8 oz) unsalted butter, room temperature
04 - 3/4 cup (3.2 oz) powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup (3.2 oz) roasted, shelled pistachios, roughly chopped
07 - 4 oz dark chocolate (60–70%), chopped into chunks
→ Finishing
08 - 1 large egg, lightly beaten (for egg wash)
09 - 1/4 cup (1.8 oz) coarse sugar (e.g., turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together all-purpose flour and fine sea salt in a medium bowl and set aside.
02 - Using a stand mixer or hand mixer, beat unsalted butter and powdered sugar until smooth and creamy, approximately 2 minutes. Incorporate vanilla extract.
03 - Add the flour mixture to the creamed butter mixture and blend on low speed until just incorporated.
04 - Gently fold in chopped pistachios and dark chocolate chunks until evenly distributed throughout the dough.
05 - Divide dough into two equal portions. On pieces of parchment paper, form each half into a 1.75-inch diameter log.
06 - Wrap logs tightly in parchment paper and refrigerate for a minimum of 2 hours until firm.
07 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
08 - Unwrap chilled logs, brush each with beaten egg, then roll in coarse sugar to coat evenly.
09 - Using a sharp knife, cut logs into 1/2-inch thick rounds and space cookies one inch apart on prepared baking sheets.
10 - Sprinkle each cookie lightly with flaky sea salt before baking.
11 - Bake for 12 to 14 minutes until edges turn a light golden brown.
12 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
