In a large mixing bowl, combine the pistachio cream and softened unsalted butter, blending until smooth and creamy, about 2 minutes. Gradually add granulated sugar, mixing continuously until light and fluffy for another minute.

Sift together all-purpose flour, baking soda, and sea salt in a separate bowl. Gently fold this dry mixture into the pistachio cream dough using a spatula until just combined. The dough should be slightly sticky but cohesive.

Carefully fold in the roasted pistachios and chocolate chunks, ensuring they are evenly distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart. Lightly flatten each mound.

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, until the edges turn golden brown while the centers remain soft.

Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack.

Serve warm alongside a glass of milk or a cup of coffee. Store leftovers in an airtight container at room temperature for up to a week.