In a mixing bowl, combine the pistachio cream and softened butter, blend until smooth and creamy. Gradually add granulated sugar, beating until light and fluffy, about 2-3 minutes.

Sift together the all-purpose flour, baking soda, and sea salt in a separate bowl. Gently fold into the creamed mixture until just combined.

Fold in the roasted pistachios and chocolate chunks evenly throughout the dough.

Preheat oven to 350°F (175°C). Drop rounded portions of dough onto a lined baking sheet, spacing about 2 inches apart and lightly flattening each mound.

Bake for 10-12 minutes until edges are golden and centers remain soft.

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

Serve with a glass of milk or your favorite beverage and store leftovers in an airtight container.