Instructions

1. Place the pistachios in a high powered blender or food processor and pulse for 30 seconds or ground into a fine flour. Do not continue to blend or they will turn into pistachio butter! Set aside.
2. In a large mixing bowl combine the melted butter, brown sugar, and granulated sugar. Use a rubber spatula to mix until combined. Add in the egg, egg yolk, vanilla extract and almond extract. Mix well.
3. Add the ground pistachios, flour, baking soda, and salt and fold to until just combined and no streaks of flour remain. Fold in the chopped white and dark chocolate chocolate. Do not over mix.
4. Cover the bowl and refrigerate the cookie dough for at least a half hour, or overnight.
5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
6. Use a 2 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet (I can usually fit 6 on my cookie sheet!). Bake until the edges are just golden brown and the centers have puffed up but are still gooey in the middle, 12 to 14 minutes. If desired, top with flaky salt. Allow to cool before eating!