Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Pulse ½ cup of roasted and salted pistachios in a food processor until fine like nut butter.

In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, ½ tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt.

In a larger bowl, beat ¾ cup of softened salted butter with ¾ cup of light brown sugar and ¼ cup of granulated sugar until light and fluffy.

Add 2 room-temperature egg yolks and 1 tbsp of vanilla extract to the creamed mixture and fold in the processed pistachios.

Gradually mix in the dry ingredients until just combined.

Fold in 6 oz of chopped dark chocolate and ½ cup of chopped pistachios.

Drop cookie dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, until edges are light golden.

Allow the cookies to cool for 5 minutes before transferring to a wire rack and sprinkling with additional dark chocolate, chopped pistachios, and flaky sea salt.