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

In a food processor, process ½ cup of roasted and salted pistachios until finely ground.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large mixing bowl, beat together ½ cup of softened salted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar until light and fluffy.

Add 2 egg yolks, 1 teaspoon of vanilla extract, and the ground pistachios to the butter mixture; beat until pale and fluffy.

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.

Gently fold in 1 cup of roughly chopped dark chocolate and ½ cup of coarsely chopped pistachios.

Using a cookie scoop, place dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, watching closely for the edges to set.

Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack.

Sprinkle a pinch of flaky sea salt on top before serving.