In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Use a hand mixer to blend until smooth and creamy, about 2 minutes.

Gradually add granulated sugar, mixing for another minute until light and fluffy.

Sift together all-purpose flour, baking soda, and sea salt in a separate bowl.

Slowly add this dry mixture to your pistachio cream mixture while gently folding with a spatula.

Fold in the roasted pistachios and chocolate chunks, distributing them evenly throughout the dough.

Line a baking sheet with parchment paper. Using a cookie scoop, drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart.

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, until the edges begin to turn golden and the centers look slightly soft.

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

Serve cookies with a cold glass of milk or a warm cup of coffee, and store them in an airtight container for up to a week.