Start by making your pistachio butter. Just toss ½ cup of pistachios into a food processor and blend until smooth.

To brown your butter, melt it in a pot over medium heat. Keep stirring until it turns a beautiful brown color.

Mix your pistachio butter into the browned butter.

Add in both types of sugar, then mix in the eggs and extracts.

Stir in the flour, baking soda, and salt until everything's combined.

Finally, fold in the chocolate chips and chopped pistachios.

Pop the dough in the fridge for at least 24 hours.

When you're ready to bake, let the dough sit at room temperature for about 30 minutes.

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

Scoop out the dough into 80-gram balls (that's about the size of a small apple). You should get around 13 cookies.

Flatten the dough balls slightly and pop them in the oven for 18-20 minutes.

Halfway through baking, take the trays out and tap them on the counter to flatten the cookies a bit more.

Once they're done, give them another tap on the counter and sprinkle some extra chopped pistachios on top while they're still warm.