Scoop tablespoon-sized balls of pistachio cream onto a parchment-lined baking sheet and freeze for about 30 minutes.

In a saucepan over medium heat, add the unsalted butter and cook until it turns amber, around 5-7 minutes.

Combine the cooled brown butter with the sugars in a large bowl, whisk until smooth, then add the egg and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold this into the wet ingredients.

Gently fold in chocolate chunks and crushed pistachios until evenly mixed.

Scoop heaping tablespoons of dough, flatten in your palm, place a frozen pistachio cream ball in the center, and wrap the dough around it.

Place the cookie dough balls on a plate and refrigerate for about 30 minutes.

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

Space the chilled dough balls on the sheets and bake for 12-14 minutes until edges are golden.

After baking, gently 'scoot' the cookies with a spatula and cool on wire racks.