In a large mixing bowl, combine the pistachio cream and softened unsalted butter using a hand mixer. Blend on medium speed for about 2 minutes until the mixture is completely smooth and creamy.

Slowly add granulated sugar to the bowl, mixing for an additional minute until the dough becomes light and fluffy.

In a separate bowl, sift together the all-purpose flour, baking soda, and sea salt.

Gradually fold the dry ingredients into the creamy pistachio mixture until just combined.

Gently fold in the roasted pistachios and chocolate chunks into the dough.

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

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

Lightly flatten the tops of each cookie with your hands.

Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Serve your delightful Pistachio Cream Cookies with a cold glass of milk or a warm cup of coffee.