In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Beat on medium speed until creamy and well-blended, about 2 minutes.

Gradually add the granulated sugar and continue mixing until light and fluffy, approximately 3 minutes.

In a separate bowl, sift together the all-purpose flour, baking soda, and sea salt. Slowly incorporate this dry mixture into the wet ingredients, folding gently.

Gently fold in the roasted pistachios and chocolate chunks, ensuring they’re evenly distributed.

Line a baking sheet with parchment paper. Use a cookie scoop to drop rounded portions of dough, spacing them about 2 inches apart.

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

After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Once cooled, serve your cookies with milk or coffee. Store leftovers in an airtight container.