Cream the softened unsalted butter with granulated sugar and light brown sugar for about 3-5 minutes until light and fluffy.

Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to the wet mixture on low speed until combined, being careful not to overmix.

Fold in the chopped pistachios and semi-sweet chocolate chunks using a spatula.

Chill the dough for at least 30 minutes by covering it or placing it in an airtight container.

Preheat the oven to 375°F (190°C) and prepare the baking sheets with parchment paper.

Scoop generous mounds of cookie dough onto the baking sheets, spacing them about 2 inches apart.

If desired, sprinkle flaky sea salt on each cookie dough mound before baking.

Bake for 9-11 minutes until edges are golden brown and centers remain soft.

Cool on baking sheets for about 5 minutes before transferring to a wire rack.