Baking Instructions

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• Add the pistachios to a food processor and pulse until very finely ground and almost a nut butter consistency. Set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
• In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes.
• Add in the egg yolks, vanilla extract and ground pistachios and mix on medium speed until pale in color and fluffy, 1-2 minutes.
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
• Mix the chopped dark chocolate and chopped pistachios into the dough with a rubber spatula.
• Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet.
• Bake the cookies for 10-12 minutes, then let them cool on the cookie sheet for five minutes before transferring them to a wire rack to completely cool.
• While they're cooling, add extra chocolate chunks, chopped pistachios and flaky sea salt on top of each cookie.