Prepare the Pistachio Cream by scooping out tablespoon-sized balls onto a baking sheet and freeze for 30 minutes.

Brown the butter over medium heat for 5-7 minutes until it turns amber and speckled, then cool it in the freezer for 5 minutes.

Mix light brown sugar and granulated sugar into the cooled butter, follow with room-temperature egg and vanilla extract until smooth.

Combine all-purpose flour, baking powder, baking soda, and salt into the wet mixture, folding gently until just combined.

Add chopped chocolate and crushed pistachios to the dough and mix evenly.

Form cookies around frozen pistachio cream balls, sealing the dough well.

Chill the dough balls on a plate covered with plastic wrap for 30 minutes.

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

Bake chilled dough balls for 12-14 minutes until edges are golden.

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.