In a large mixing bowl, cream together the softened unsalted butter with granulated and brown sugars until light and fluffy, about 3-4 minutes. Add in the room-temperature egg, mixing until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and a pinch of salt. Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula until just incorporated.

Fold in the chocolate chunks and pistachio cream evenly into the dough.

Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, ensuring space between them. Bake for 10-12 minutes until edges are lightly golden.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.