Line a small tray with parchment paper. Scoop about one teaspoon portions of pistachio cream onto the tray. If desired, sprinkle a little chopped pistachio on each portion. Place the tray in the freezer and freeze for about 30–40 minutes until the pistachio cream is firm. This step helps keep the filling from melting out during baking.

In a medium mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk everything together until evenly combined, then set the bowl aside.

In a large mixing bowl, add the melted butter, brown sugar, and granulated sugar. Whisk the mixture for about 1–2 minutes until it becomes smooth and glossy. Add the eggs and vanilla extract, then whisk again until the mixture is fully incorporated and slightly thickened.

Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until the dough just comes together and no large streaks of flour remain. Fold in the chocolate chips and chopped pistachios until evenly distributed throughout the dough.

Cover the bowl and place the cookie dough in the refrigerator for about 30 minutes. Chilling helps the dough firm up, making the cookies easier to shape and helping them bake thicker.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about three tablespoons of cookie dough and flatten it slightly in your hand. Place one frozen pistachio cream portion in the center. Wrap the dough around the filling and gently roll it into a sealed ball so the pistachio cream is completely enclosed.

Place the cookie dough balls on the prepared baking sheet, leaving about 2–3 inches of space between each cookie. Bake for 12–14 minutes, until the edges are lightly golden while the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This helps the cookies finish setting while keeping the centers soft and the pistachio filling creamy.