This chocolate pistachio shortbread recipe is the perfect combo of sweet and salty in a crunchy cookie

1 cup unsalted butter
½ cup loosely packed brown sugar
¼ cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
5 ounces high-quality dark chocolate, chopped
1/3 cup roasted, salted pistachios, chopped
flaked sea salt, for sprinkling

First step, brown the butter! This isn’t a necessary step and it does add extra time, but it makes the cookies so super delicious and flavorful! To brown the butter, add the butter to a large skillet over medium heat. Let it melt and start to bubble. You want it to bubble (and you can occasionally whisk it) until you start to see brown bits on the bottom of the pan. Whisk it well then remove it from the heat. Pour the butter in a bowl and place it in the fridge to get cold. Ideally, you can do this the night before! It will need anywhere from an hour to 3 to 4 to fully harden.

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