# What You’ll Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup (226 g) unsalted butter, softened
04 - 3/4 cup (90 g) powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup (90 g) roasted, shelled pistachios, roughly chopped
07 - 4 oz (115 g) dark chocolate (60–70% cocoa), chopped into chunks
→ Finishing
08 - 1 large egg, lightly beaten (for egg wash)
09 - 1/4 cup (50 g) coarse sugar (turbinado or demerara)
10 - Flaky sea salt for sprinkling
# How to Make It:
01 - Whisk together all-purpose flour and fine sea salt in a medium bowl. Set aside.
02 - Using a stand mixer or hand mixer, beat softened butter and powdered sugar until smooth and creamy, about 2 minutes. Add vanilla extract and mix until incorporated.
03 - Add flour mixture to wet ingredients and mix on low speed until just combined.
04 - Fold in chopped pistachios and chocolate chunks evenly into the dough.
05 - Divide dough into two equal portions. Shape each into a log approximately 1.75 inches (4.5 cm) in diameter on parchment paper.
06 - Wrap logs tightly in parchment paper and refrigerate for at least 2 hours until firm.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap chilled logs. Brush with beaten egg and evenly coat by rolling in coarse sugar.
09 - Using a sharp knife, slice logs into 1/2-inch (1.25 cm) rounds. Place cookies 1 inch apart on lined baking sheets.
10 - Sprinkle each cookie with flaky sea salt.
11 - Bake cookies for 12 to 14 minutes until edges are lightly golden.
12 - Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
