Start by portioning tablespoon-sized scoops of pistachio cream onto a lined baking tray. Place the tray in the freezer for about 30 minutes until the cream is firm.

In a medium saucepan over medium heat, melt unsalted butter, stirring continuously until it becomes a rich amber color and nutty aroma wafts through your kitchen.

In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until combined. Add in one egg and a splash of vanilla extract, continuing to whisk until the mixture is smooth and silky.

In another bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Carefully fold in the chopped pistachios and chocolate chips into the dough.

Take generous scoops of the cookie dough and flatten them slightly in your palms. Place a frozen pistachio cream scoop in the center, wrap the dough around it, and roll it into a ball.

While the dough balls chill, preheat your oven to 350°F (175°C).

Once the oven is ready, arrange the chilled cookie dough balls on a parchment-lined baking sheet and bake for 12-14 minutes.

Immediately after removing the cookies from the oven, use a round cookie cutter to gently shape them while warm.

Let the cookies cool on the tray for about 5 minutes before transferring them to a wire rack.