Blend the pistachio cream and softened unsalted butter together in a large bowl, using a hand mixer for about 2 minutes until smooth.

Gradually incorporate granulated sugar and mix at a low speed until fluffy and pale.

Sift together the all-purpose flour, baking soda, and sea salt in a separate bowl, then gently fold into the wet mixture.

Fold in the roasted pistachios and chocolate chunks, ensuring an even distribution without overworking.

Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

Drop tablespoons of dough onto the baking sheet, spacing them about 2 inches apart, and flatten each slightly.

Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers remain soft.

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