# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature
04 - 3/4 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup roasted, shelled pistachios, roughly chopped
07 - 4 ounces dark chocolate (60–70%), chopped into chunks
→ Finishing
08 - 1 large egg, lightly beaten (for egg wash)
09 - 1/4 cup coarse sugar (turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together all-purpose flour and fine sea salt in a medium bowl. Set aside.
02 - Beat unsalted butter and powdered sugar until smooth and creamy, approximately 2 minutes, then incorporate vanilla extract.
03 - Add flour mixture gradually to the butter mixture and mix on low speed until just combined.
04 - Gently fold in chopped pistachios and dark chocolate chunks until evenly distributed.
05 - Divide dough in half, shape each half into a log approximately 1.75 inches in diameter using parchment paper.
06 - Wrap dough logs tightly in parchment and refrigerate for a minimum of 2 hours until firm.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - Unwrap chilled logs, brush with beaten egg, then roll in coarse sugar to coat.
09 - Slice logs into 1/2-inch thick rounds using a sharp knife. Space cookies 1 inch apart on prepared baking sheets.
10 - Sprinkle each cookie with flaky sea salt prior to baking.
11 - Bake for 12 to 14 minutes until edges begin to turn golden.
12 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
