Note: this dough needs to chill overnight, plan ahead.

Preheat the oven to 350 F. Spread the raw unshelled pistachios in one layer on a baking sheet. Toast them for 10 minutes, until fragrant - halfway through be sure to shake the pan so the nuts toast evenly.

Note: if using roasted pistachios reduce the toasting time to 5 minutes.

Let the pistachios cool completely then set them in a food processor with the flour. Grind until you have a fine mixture.

In a heat-safe bowl, melt the butter. Add the salt and vanilla and whisk to combine.

Add the sugars (brown and granulated) to the bowl and whisk until the mixture is smooth. Crack in the egg and whisk until smooth and glossy.

Add in the baking soda and the pistachio/flour mixture and stir with a rubber spatula until half mixed. Add in the chocolate chips and stir until you have an evenly mixed dough. Cover the bowl with plastic wrap and set in the fridge overnight or for up to 48 hours.

When ready to bake, preheat the oven to 350 F. Line two cookie sheets with parchment paper (a little butter or oil will help the parchment adhere to the pan).

Use a 2 tablespoon cookie scoop to portion the dough onto the prepared pans, leaving at least a 1 inch diameter between the cookies. Bake the cookies for about 11-12 minutes, until they have taken on a golden color at the edges and the centers are not wet. Let cool on the pan.

To top with the pistachio cream: warm the cream until it is pourable then drizzle it over the cooled cookies.

Store cookies in an airtight container, they’ll keep for about 3 days.