Place the roasted pistachios into a small food processor and pulse until finely ground. Add the olive oil and continue blending until a thick, coarse paste forms.

For the topping, grind a little extra pistachio separately before adding oil, then reserve about 2 tablespoons.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for about 3 minutes until light and fluffy.

Add the egg, vanilla extract, and almond extract, then beat until fully combined.

Mix in the prepared pistachio paste until evenly incorporated.

In another bowl, whisk together:

Flour

Matcha powder

Baking soda

Salt

Gradually add the dry ingredients to the butter mixture, mixing just until combined.

Fold in the chopped dark chocolate chunks using a spatula.

The dough will be soft and slightly sticky.

Cover the bowl tightly and refrigerate the dough for at least 2 hours. Chilling prevents excessive spreading and develops a richer flavor.

Step 5: Bake the Cookies

Preheat the oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Using a medium cookie scoop (about 1.35 ounces), scoop portions of dough onto the baking sheets, leaving about 3 inches between each cookie.

Sprinkle each cookie with the reserved ground pistachios.

Bake the Salted Pistachio Chocolate Chunk Cookies for 10–12 minutes until the edges are lightly golden while the centers remain soft.

Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack.

Finish with a light sprinkle of flaky sea salt, if desired.