Preparation

• Place pistachios in a small food processor and pulse until very finely ground. Add oil and grind until the mixture forms a thick paste.
• Cream together butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer for 3 minutes until pale and fluffy.
• Scrape down the sides of the bowl and beat in egg and extracts until evenly incorporated and smooth. Mix in pistachio paste.
• Combine flour with matcha powder, baking soda, and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in.
• Add chocolate chunks and fold them in until evenly distributed. The dough will be soft and sticky.
• Cover the bowl and refrigerate for 2 hours.
• Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
• Use a 1.35-oz cookie scoop to scoop up dough and release it onto prepared baking sheets spacing them about 3 inches apart.
• Sprinkle the tops with extra ground pistachios. Bake for 10-12 minutes until golden around the edges.
• Transfer pan to a wire rack and let cookies cool for a minute before transferring individually to the rack to finish cooling. Sprinkle with flaky sea salt if desired.