Ingredients
¾cupunsalted butter,softened to room temperature
⅔cuplight or dark brown sugar,packed
1large egg,at room temperature
1½tsppure vanilla extract
2cupsall purpose flour,spoon & leveled
½tspsalt
6ozchocolate,coarsely chopped
¾cuppistachios,finely chopped, divided
coarse sugar,for rolling
sea salt,for sprinkling on top
Preparation
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined and cream for about 2 minutes.
Beat in egg and vanilla extract at high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
At low speed, beat in the flour and salt until combined. Switch to high speed and beat in most of the chocolate and ⅔ cup of the pistachios until combined.
Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2½ inches in diameter.
Roll each log in a mix of coarse sugar and the leftover pistachios. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days.
Chilling is mandatory for this cookie dough.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. If desired, sprinkle each with sea salt.
Bake the cookies for 12 to 14 minutes or until brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 1 week.
