To make the pistachio butter, add ½ cup of pistachios into the base of a food processor and pulse until a smooth paste forms. It should not be crumbly but very smooth. If it is crumbly, continue to blend until smooth.

To brown the butter, place a medium pot over medium heat. Stir occasionally until the butter begins to foam. Once it foams, stir constantly until deep brown bits form. Remove from heat and pour it into the mixing bowl. Make sure to scrape out all the brown bits.

Add in the pistachio butter and mix to combine.

Add in both the granulated and brown sugar into the mixing bowl. Mix to combine.

Add in the eggs, vanilla, and almond extract. Stir to combine.

Add in the flour, baking soda, and salt and stir to combine.

Lastly stir in the chocolate chips and chopped pistachios. Mix until just combined.

After making the cookie dough, let it sit in the fridge for at least 24 hours (but no more than 3 days).

After 24 hours, remove the dough from the fridge and let sit at room temperature for about 30 minutes.

Preheat the oven to 350ºF and line the sheets with parchment paper.

Scoop the dough into 80 g balls. This will make about 13 cookies at this weight. Place them on the prepared baking trays and flatten slightly top before baking

Bake for 18-20 minutes. Halfway through remove and whack the pan on your counter to flatten the cookies slightly

After removing whack on the counter again and top additional pistachios right after removing from the oven