In a mixing bowl, combine the pistachio cream with the crushed roasted pistachios until well blended. Set aside.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.

In a stand mixer, beat the softened unsalted butter with both sugars until light and fluffy, about 3–4 minutes.

Add the room-temperature eggs one at a time, mixing well after each addition.

Gradually add the dry ingredient mixture to the wet one, stirring gently until just combined.

Gently fold in the chocolate chunks into the cookie dough.

Using a cookie scoop, portion out the dough and form a ball. Create a small indentation in the center, fill with pistachio cream, and seal the edges.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Space out the cookies and bake for 12–15 minutes.

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