In a food processor, I grind ½ cup pistachios until fine. I add ¼ cup softened butter, ¼ cup powdered sugar, ½ tsp vanilla, a pinch of salt, and optional 1–2 drops green gel food coloring, blending until smooth. I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 1 hour to firm up for Pistachio Chocolate Chip Cookies.

I preheat the oven to 350°F (175°C) and line baking sheets with parchment. In a large bowl, I cream ¾ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar with an electric mixer until light and fluffy, about 2 minutes, for a rich base.

I beat in 1 egg and 1 tsp vanilla until smooth, creating the flavorful dough for these chocolate pistachio delights.

In a medium bowl, I whisk 2 cups flour, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt. I gradually add the dry mix to the wet, stirring until just combined, then fold in ¾ cup dark chocolate chips.

I scoop tablespoon-sized dough balls, flatten slightly, and place a frozen pistachio cream ball in the center. I fold the dough to fully enclose the filling, rolling into smooth balls, and place them 2 inches apart on baking sheets for Pistachio Chocolate Chip Cookies, ensuring no leaks.

I bake for 12–14 minutes until edges are golden and centers are slightly soft. I cool on sheets for 5 minutes, then transfer to a rack to preserve the creamy filling.