In a food processor, blend 1 cup of roasted salted pistachios until finely ground, resembling a coarse flour. Drizzle in 2 tablespoons of olive oil and blend until the mixture thickens into a paste, about 1-2 minutes.

In a large mixing bowl, cream together ½ cup of softened salted butter and ½ cup each of light brown and granulated sugar with an electric mixer on medium speed for about 3 minutes, or until light and fluffy. Add in 1 large egg, 1 teaspoon of pure vanilla extract, and ½ teaspoon of pure almond extract, mixing until smooth before gently folding in the prepared pistachio paste until evenly mixed.

In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 tablespoon of matcha powder, if using. Gradually incorporate the dry mixture into the butter mixture, folding gently until just combined.

Add 1 cup of dark chocolate chunks to the combined dough, ensuring they’re evenly incorporated.

Cover the bowl with plastic wrap or a clean kitchen towel, then refrigerate the dough for at least 2 hours.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a 1.5 oz cookie scoop, portion out the chilled dough onto the sheets, spacing them about 3 inches apart. Sprinkle the tops with the reserved ground pistachios.

Bake the cookies for 10-12 minutes, or until the edges are golden brown while the centers remain soft. Let them cool on a wire rack for about 1 minute before transferring to cool completely.