Pistachio Chocolate Chip Cookie

Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°F (180°C). In a medium bowl, stir chopped chocolate and pistachios until combined. Sift flour on top of chocolate and pistachios. Set aside.

In a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, mix butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder on low speed to moisten dry ingredients, then increase to medium speed and beat, scraping sides of bowl as needed, until pale and fluffy, about 5 minutes.

Scrape sides of bowl. Add pistachio cream and beat on medium speed until well combined, about 30 seconds. With mixer running, add egg and continue to beat until just combined. Reduce speed to low, add reserved flour-pistachio mixture all at once, and mix until stiff dough forms, about 30 seconds.

Divide cookie dough in 2-tablespoon portions (about 40 g; 1 1/2 ounces each) and round each portion into a smooth ball.

Arrange 12 cookies on 2 parchment-lined rimmed baking sheets (6 cookies per sheet), leaving 2 inches between cookies. Top each cookie with a pinch of kosher salt. Bake until cookies are puffed and pale gold around the edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Repeat with remaining cookies, making sure that baking sheets have fully cooled before baking. Serve warm or allow to come to room temperature. Alternatively, portioned cookie dough can be refrigerated in a heavy-duty zipper-lock bag for up to 1 week or frozen for up to 6 months.