In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Blend until smooth and creamy.

Gradually add granulated sugar to the creamy mixture, mixing until fluffy. Scrape down sides as needed.

Sift together all-purpose flour, baking soda, and sea salt in a separate bowl. Fold dry ingredients into wet mixture until just combined.

Fold in the roasted pistachios and chocolate chunks using a spatula.

Line a baking sheet with parchment paper. Drop dough balls, spacing them 2 inches apart, and gently flatten each.

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

Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.