Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Add the pistachios to a food processor and pulse until very finely ground and almost a nut butter consistency. Set aside.

In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.

In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment if you would rather.)

Add in the egg yolks, vanilla extract and ground pistachios and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)

Add the dry ingredients to the wet ingredients and mix on low speed just until combined.

Mix the chopped dark chocolate and chopped pistachios into the dough with a rubber spatula.

Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet.Bake the cookies for 10-12 minutes. (10 minutes gives you super chewy, soft cookies, and 12 will give you crispier cookies.)

After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool.When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, add extra chocolate chunks, chopped pistachios and flaky sea salt on top of each cookie.