Begin by scooping 8 tablespoons of pistachio cream onto parchment paper, shaping them into small balls. Freeze for about 30 minutes.

Melt 1 cup of unsalted butter in a saucepan over medium heat until golden brown, about 5-7 minutes. Cool for 10 minutes.

Combine cooled brown butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar. Blend until smooth.

Add 1 large egg and 2 teaspoons vanilla extract. Mix smooth, then gradually add 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt until just combined.

Stir in 1 cup chopped chocolate and 1/2 cup crushed pistachios until evenly mixed.

Take about 3 tablespoons of dough, flatten slightly, place a pistachio scoop in center, wrap the dough around it, and chill for 30 minutes.

Preheat oven to 175°C (350°F). Arrange dough balls on lined sheets, bake for 12-14 minutes until edges are golden and centers are soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.