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

In a food processor, pulse ½ cup of roasted and salted pistachios until finely ground into a thick paste.

In a medium bowl, whisk together 1¾ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt.

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

Add in 2 room-temperature egg yolks and 1 tablespoon of vanilla extract; mix until pale and fluffy.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

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

Scoop the dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes, aiming for 10 minutes for a chewy texture.

Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks and sprinkle with flaky sea salt.