# What's Needed:
→ 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
→ Mix-Ins
06 - 3/4 cup shelled roasted pistachios, roughly chopped
07 - 3/4 cup dark chocolate, coarsely chopped
→ Finish
08 - 1 large egg, lightly beaten
09 - 3 tablespoons turbinado or demerara sugar
10 - Flaky sea salt, for sprinkling
# How To Make It:
01 - Whisk together flour and fine sea salt in a medium bowl. Set aside.
02 - Beat unsalted butter and powdered sugar with an electric mixer until light and creamy, about 2 minutes. Mix in vanilla extract.
03 - Gradually add flour mixture on low speed until just combined; avoid overmixing.
04 - Fold chopped pistachios and chocolate chunks evenly into the dough using a spatula.
05 - Divide dough in half. Shape each half into a log approximately 1.5 inches in diameter on parchment paper. Wrap tightly and refrigerate for at least 2 hours until firm.
06 - Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
07 - Unwrap logs, brush lightly with beaten egg, then roll edges in turbinado sugar.
08 - Slice logs into 1/2-inch rounds. Place on baking sheets spaced 1 inch apart.
09 - Sprinkle cookies lightly with flaky sea salt.
10 - Bake for 13 to 15 minutes until edges turn golden.
11 - Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
