Prepare the Pistachio Cream: Scoop tablespoon-sized balls of pistachio cream onto a parchment-lined baking sheet and freeze for 30 minutes.

Brown the Butter: Melt unsalted butter over medium heat, stirring frequently, until golden amber with brown specks.

Cool the Browned Butter: Transfer cooled butter to a bowl, let cool for 10 minutes, then chill in the freezer for 5 minutes before measuring out 90 grams.

Mix in Sugars and Egg: In a mixing bowl, whisk together cooled brown butter, light brown sugar, granulated sugar, one egg, and vanilla extract until smooth and creamy.

Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt, then fold into wet ingredients until no flour streaks remain.

Add Chocolate and Pistachios: Fold in chocolate chips and crushed pistachios until combined.

Shape the Cookies: Take tablespoonfuls of dough, flatten them, place a frozen pistachio cream ball in the center, and fold edges around it.

Chill the Dough: Refrigerate shaped cookie balls for 30 minutes to maintain shape during baking.

Preheat the Oven: Preheat oven to 350°F (175°C) while the cookie dough chills.

Bake the Cookies: Bake chilled cookie dough balls for 12-14 minutes until edges are golden and centers are soft.

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