Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and achieve that perfect texture.
In a mixing bowl, whisk together the all-purpose flour, baking soda, sea salt, and Dutch processed cocoa powder.
In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy.
Add the eggs and vanilla extract to the creamed butter mixture. Beat until fully incorporated and smooth.
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined.
Using a spatula, gently fold in the semi-sweet chocolate chunks and chopped pistachios.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined cookie sheet, leaving about 2 inches between each cookie. Sprinkle a pinch of sea salt on top before baking.
Bake the cookies for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Once baked, remove the cookies from the oven and let them cool on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
