Begin by creaming together unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Add in the egg and pistachio cream, mixing until well combined.

Gradually incorporate flour, baking powder, baking soda, and salt until the dough just comes together.

Fold in chopped roasted pistachios and chocolate chunks gently with a spatula.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Once the dough is chilled, scoop onto a parchment-lined baking sheet.

Bake for 10-12 minutes until the edges are golden but centers remain soft.

Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.