In a large mixing bowl, combine 1 cup of pistachio cream and ½ cup of softened unsalted butter. Using a hand mixer, beat until creamy and smooth, about 2-3 minutes.

Gradually add in 1 cup of granulated sugar, continuing to mix until fluffy and light in color, about another 2-3 minutes.

Sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of sea salt in another bowl. Gradually fold into the pistachio mixture using a spatula, taking care not to overmix.

Gently fold in 1 cup of chopped roasted pistachios and 1 cup of chocolate chunks until evenly distributed.

Line a baking sheet with parchment paper and portion the dough into rounded mounds, placing them about 2 inches apart. Lightly flatten each mound.

Preheat your oven to 350°F (175°C) and bake for 10-12 minutes until the edges are golden brown and centers are slightly soft.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Serve warm with milk or coffee, and store in an airtight container.