Pistachio Shortbread Chocolate Cookies with Dark Chocolate
Bake buttery pistachio shortbread chocolate cookies with crisp edges, a sandy crumb, and a glossy dark chocolate dip. Clear chilling, slicing, and storage…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quickierecipe.com.
Cooking tools:
- Kitchen scale
- Hand mixer
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Cooling rack
- Fork
- Saucepan
- Zip-top bag
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 3/4 cup (90 g) shelled pistachios, divided
- 1 cup (227 g) unsalted butter, softened but still cool
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 2 cups (250 g) all-purpose flour
- 6 oz (170 g) dark chocolate, chopped
- 1 teaspoon coconut oil or neutral oil
- Flaky salt, optional
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