Pistachio Shortbread Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
227g (2 sticks) salted butter, room temperature
02 -
100g (½ cup) sugar
03 -
250g (2 cups) all-purpose flour
04 -
120g (1 cup) pistachios, shelled
→ Decoration
05 -
113g (4 oz) dark chocolate
# Instructions:
01 -
Beat softened room-temperature butter in a mixing bowl. Add sugar and mix until just combined - avoid incorporating air. Add flour and mix until it forms large clumps like breadcrumbs.
02 -
Roughly chop pistachios. Mix ⅔ of the pistachios into the dough, reserving the rest for topping. Knead by hand until evenly distributed without overworking.
03 -
Form dough into a log about the width of a paper towel roll. Wrap in plastic wrap, seal edges, and roll to smooth. Chill for one hour or until firm.
04 -
Preheat oven to 340°F/170°C. Slice chilled dough into ½-inch rounds. Place on parchment-lined cookie sheet. Bake 12-18 minutes until edges are barely golden. Cool 10 minutes on sheet, then transfer to cooling rack.
05 -
Melt dark chocolate in 30-second microwave intervals. Dip cooled cookies halfway into chocolate, place on parchment paper, and sprinkle with reserved pistachios. Optional: add a pinch of sea salt.
# Notes:
01 -
Dough can be made ahead and refrigerated for up to 3 days before baking
02 -
Use real chocolate instead of chocolate chips for proper melting
03 -
Can be tempered in microwave without thermometer for professional finish