Cream together unsalted butter and pistachio cream until smooth and fluffy. Gradually add brown sugar and granulated sugar, then add eggs one at a time until smooth.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate into the butter mixture, folding gently.

Fold in chopped dark chocolate and chopped pistachios until evenly distributed.

Cover dough and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).

Scoop dough into balls and place on lined baking sheets. Bake for 10-12 minutes until edges are golden.

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.