Prepare the Pistachio Cream: Begin by freezing tablespoon-sized balls of pistachio cream for at least 30 minutes.

Brown the Butter: In a medium saucepan, melt the unsalted butter and cook until golden brown, about 4-5 minutes. Let cool slightly.

Mix the Sugars and Butter: Combine cooled butter with light brown sugar and granulated sugar, whisking until smooth and glossy, about 2-3 minutes.

Add Egg and Vanilla: Incorporate one egg and vanilla extract into the mixture until fully combined.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then fold into the wet ingredients until just combined.

Mix in Chocolate and Pistachios: Gently fold in chocolate chips and crushed pistachios until evenly distributed.

Wrap the Pistachio Cream: Flatten portions of dough, place a frozen pistachio cream ball in the center, wrap the dough around it, and roll into a ball.

Chill the Dough: Refrigerate wrapped dough balls for about 30 minutes to maintain shape during baking.

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking tray with parchment paper.

Bake the Cookies: Bake chilled dough for 12-14 minutes until edges are golden and centers slightly underbaked.

Cool on the Tray: Let cookies cool on the tray for about 5 minutes before transferring to a wire rack.