In a large mixing bowl, use a hand mixer to blend 1 cup of pistachio cream and ½ cup of softened unsalted butter until smooth, about 2-3 minutes.

Gradually add ¾ cup of granulated sugar, beating until the mixture is light and fluffy, about 2 minutes.

Sift together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of sea salt into a separate bowl.

Fold the dry ingredients into the pistachio mixture with a spatula until no dry streaks remain.

Gently fold in ½ cup of roasted pistachios and ½ cup of chocolate chunks into the dough.

Line a baking sheet with parchment paper and portion the dough into balls about 1.5 inches in diameter.

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are golden and the centers are puffed.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.