For the cookie dough

• Preheat your oven to 350°F. Line 2 baking sheet with parchment paper. Set aside.
• In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature. I let my cool down for about 10-15 minutes!
  10 tablespoons unsalted butter
• While the butter is cooling, line a small sheet pan with wax or parchment paper, take two small spoon, scoop 10 small dollops of pistachio cream, each about the size of a cherry, onto the lined sheet, spacing them slightly apart. Transfer to the freezer and freeze until solid. About 10 minutes. Start the dough.
  ½ cup pistachio
• Once the butter has cooled down, in a large mixing bowl, combine the cooled brown butter, dark brown sugar, and white sugar. Whisk until evenly combined and well incorporated. About 1 minute.
  ½ cup dark brown sugar packed, ½ cup white sugar
• Add the whole egg, whisk until evenly combined, then add the egg yolk, and whisk again until evenly combined. Add the vanilla extract and mix just until incorporated.
  1 egg, 1 egg yolk, 1 teaspoon vanilla
• Add together the flour, baking soda, baking powder, salt, chocolate chip and chopped pistachios, switch to a rubber spatula to gently fold the dough until there are no more flour streaks. DO NOT OVER WORK THE DOUGH.
  1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 ½ cups all purpose flour spooned and leveled, 2 ½ cups semi sweet chocolate, 1 cup
• Scoop the dough using a 3-tablespoon-sized cookie scoop. Flatten each portion in the palm of your hand, then place a frozen pistachio cream dollop in the center. Gently wrap the dough around the pistachio cream, leaving a small part exposed if desired. Repeat with the remaining dough and pistachio cream.
• Bake in the preheated oven for 8-9 minutes,
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flakey salt if you want!
  Optional: