Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a food processor, pulse ½ cup of pistachios until finely ground.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt.

Beat together ½ cup of softened salted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy.

Add 2 egg yolks and 1 teaspoon of vanilla extract, mix until pale and fluffy, then fold in ground pistachios.

Gradually add the dry ingredients into the wet mixture and mix until just combined.

Fold in 1 cup of chopped dark chocolate and additional chopped pistachios.

Scoop out dough balls (about 2 tablespoons each) and place them on prepared baking sheets.

Bake for 10-12 minutes until edges are set but centers look soft.

Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack and sprinkle with more pistachios and flaky sea salt.