In a large mixing bowl, blend the pistachio cream and softened butter until smooth. Gradually add sugar and continue mixing until light and fluffy for 2-3 minutes.

In a separate bowl, sift together flour, baking soda, and sea salt. Gently fold this dry mixture into the pistachio batter until fully combined.

Gently fold in roasted pistachios and chocolate chunks, ensuring even distribution without overworking the dough.

Line baking sheets with parchment paper. Drop rounded portions of dough onto the sheets, spacing them 2 inches apart, and lightly flatten each mound.

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

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Serve the cookies with a glass of cold milk or a warm cup of coffee. Store leftovers in an airtight container.