In a mixing bowl, blend together the pistachio cream and softened unsalted butter until smooth, about 2-3 minutes. Gradually incorporate the granulated sugar until light and fluffy.

Sift together the all-purpose flour, baking soda, and sea salt in a separate bowl. Slowly fold this dry mix into the pistachio mixture using a rubber spatula, being careful not to overmix.

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

Line a baking sheet with parchment paper. Drop rounded portions of dough onto it, leaving 2 inches of space between each scoop. Press down slightly on each mound to flatten them a bit.

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

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

Enjoy the cookies warm, pairing them with milk or coffee, and store any leftovers in an airtight container.