1-Start your pistachio chocolate chip cookies adventure by finely grinding the pistachios and mixing them with olive oil to create a thick paste; set some aside for topping to add extra crunch later. Next, cream the softened butter with the light brown sugar and granulated sugar until the mixture turns pale and fluffy, building a solid base for that ideal texture. Then, beat in the room-temperature egg, vanilla extract, and almond extract if you want a floral hint, before blending in the pistachio paste for a nutty boost.

2-In a separate bowl, mix the flour, matcha powder, baking soda, and salt together, then gently fold this into your wet ingredients to form the dough. Add the dark chocolate chunks evenly to make sure every cookie has those gooey pockets of flavor. Cover the dough and chill it in the fridge for at least 2 hours this step really helps the flavors blend and keeps the cookies from spreading too much. For more ideas on chilled desserts, visit our chocolate chip cookie dough ice cream page.

3-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup. Use a large scoop to place dough balls on the sheets, spacing them 3 inches apart to allow for spreading, and sprinkle the tops with the reserved ground pistachios. Bake for 10-12 minutes until the edges turn golden while the centers stay soft, then let them cool slightly on the pan before moving to wire racks. Finish with a sprinkle of flaky salt if you like, and enjoy the fresh, chewy result.