• Chop the chocolate bar into small pieces and slivers and set aside.
• Chop the pistachios into small pieces and set aside
• In a stand mixer with a paddle attachment, cream the butter, brown sugar, and vanilla extract until just blended about 1 minute.
• Add the flour and the kosher salt and mix until it is almost well blended.
• Stir in the the chopped chocolate and pistachios until it's all combined.
• Remove the dough from the bowl and form it into a 2-inch thick log. Then cut it in half and wrap each half in plastic wrap.
• Refrigerate for at least 1 hour.
• Pre-heat the oven to 325°F and line a baking sheet with parchment paper.
• Cut the log into slices (I like to use a serrated knife) and place them onto the baking sheet. They will not spread much but leave a little bit of room.
• Bake one sheet at a time in the middle of the oven for 12-14 minutes until lightly brown on the bottom.
• Cool the cookies slightly on the baking sheet then remove them to a cooling rack.

Make The Chocolate Dip

• Add the chocolate chips and the shortening to a small microwaveable bowl. Microwave on high for 30 seconds, stir and continue microwave in small time increments until the chocolate is melted and smooth.
• Dip half of each cookie into the chocolate mixture. Then immediately dip again. Place them onto parchment paper and sprinkle the chocolate with sea salt flakes if desired. Let the chocolate set.