Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a food processor, grind ½ cup of pistachios until finely ground, resembling a thick paste.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the softened salted butter with light brown and granulated sugars until light and fluffy.

Add in the egg yolks and vanilla extract to the butter-sugar mixture and blend until pale and fluffy.

Gradually add the dry mixture to the wet ingredients on low speed until just combined.

Fold in the chopped dark chocolate and remaining chopped pistachios gently.

Scoop generous portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spaced 2 inches apart.

Bake for 10-12 minutes, pulling them out when the edges are set but the centers are still soft.

Allow cookies to cool on the baking sheet for 5 minutes, then reshape with a cookie cutter and garnish as desired.

Let cookies cool completely on the wire rack.