Begin by portioning tablespoon-sized balls of pistachio cream and freezing for 1 hour.

Melt 1 cup of unsalted butter in a saucepan over medium heat, stirring until golden brown and nutty.

In a mixing bowl, whisk the cooled browned butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, mixing until creamy.

Sift together flour, baking powder, baking soda, and salt. Gradually combine with wet ingredients, folding gently.

Fold in chocolate chips and crushed pistachios evenly into the dough.

Scoop generous tablespoons of dough, add a pistachio cream ball in the center, encase, and roll into a ball. Chill for 30 minutes.

Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes until edges are golden.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.