In a large mixing bowl, blend together the pistachio cream and softened unsalted butter until creamy and smooth. Add granulated sugar, beating until light and fluffy, about 2-3 minutes.

Sift together the all-purpose flour, baking soda, and sea salt in a separate bowl. Gradually fold the dry ingredients into the pistachio mixture until a sticky dough forms.

Gently fold in the roasted pistachios and chocolate chunks, ensuring they are evenly distributed throughout the dough.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between cookies.

Bake the cookies for 10-12 minutes, or until the edges are golden brown while centers remain soft.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Serve the cookies with a glass of milk or coffee and store leftovers in an airtight container.