In a spacious mixing bowl, combine the pistachio cream and softened unsalted butter, mixing vigorously until creamy. Gradually add granulated sugar, whipping until light and fluffy for 2-3 minutes.

Sift together all-purpose flour, baking soda, and sea salt into a separate bowl. Fold the dry mixture into the pistachio blend until just combined, careful not to overmix.

Fold in the roasted pistachios and chocolate chunks, ensuring even distribution.

Drop rounded portions of the dough onto a lined baking sheet, spacing them about two inches apart, and gently press down each mound slightly.

Preheat your oven to 350°F (175°C). Bake for about 10-12 minutes until edges are golden brown, but centers remain soft.

Remove from the oven and let cool on the baking sheet for around 5 minutes, then transfer to a wire rack to cool completely.