Dark Chocolate Pistachio Shortbread Cookies
Ingredients
- 1/2 cup dark chocolate chunks or semi-sweet chocolate chips
- 1/3 cup roasted, salted pistachio nutmeats (shelled)
- 1 cup unsalted butter (two sticks), softened
- 1/2 cup loosely packed brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- flaked sea salt, for topping
- 1 pint Andia's Baklava Ice Cream, or ice cream of your choice
Instructions
- Prep chocolate chunks and pistachios if not ready, set aside. Pistachios should be ground in a food processor to be small bits.
- In a stand mixer fitted with a paddle attachment, combine softened butter, brown sugar, and granulated sugar. Beat on high speed until fluffy. Beat in the vanilla extract, scraping the bowl down if necessary.
- Beat in the flour until just combined. Remove from stand, and mix in the pistachios and chocolate by hand.
- Remove the dough from the bowl and separate into 2 halves. Roll each piece into a log shape about 2-3 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Unroll the dough logs and slice it into 1/2 inch slices gently. If the nuts or chocolate breaks up the dough while slicing, gently press it back together with your hands.
- Place cookies on the parchment about 2 inches apart and bake for 10-2 minutes, or until cookies start to slightly brown on the edges. Remove from the oven and sprinkle with a pinch of flaked salt - do not skip this step! Let cool and serve,