1-Start: Start by grinding the pistachios finely in a food processor and then add olive oil to form a sticky paste. Remember to set aside some ground pistachios for topping later. This step adds a unique nutty base that sets these cookies apart.

2-Next: cream the softened butter with the light brown sugar and granulated sugar until the mixture is pale and fluffy. Add the egg, vanilla extract, and almond extract, beating everything until smooth. Then, mix in the pistachio paste to combine the flavors.

3-In another bowl, whisk together the flour, matcha powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined, then add the dark chocolate chunks. Cover the dough and refrigerate it for at least 2 hours to enhance flavor and prevent spreading.

4-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into balls of about 1.35 oz each, spacing them 3 inches apart. Sprinkle the tops with the reserved ground pistachios and bake for 10 to 12 minutes until the edges turn golden while the centers stay soft.

5-Let the cookies cool briefly on the baking sheet before moving them to a wire rack. For an extra touch, sprinkle with flaky salt right after baking. This process takes about 15 minutes of active prep time, plus refrigeration and baking, making it a rewarding project for any day. To explore more baking ideas, try our chocolate peanut butter poke cake for a fun variation.