Chocolate Chunk Pistachio Cookies

Add the 1 cup pistachios to a food processor. Process until the pistachios are very fine in texture (about 30 to 45 seconds). Keep an eye on it, blending too long will result in pistachio butter! 

Melt the butter in a medium-sized saucepan on the stove or in a microwave-safe bowl in the microwave. Transfer melted butter to a large mixing bowl and allow to cool slightly (about 10 to 15 minutes). Once the butter has cooled slightly, mix in the brown sugar and granulated sugar with a spatula until well combined. 

Stir in the vanilla and almond extract. One at a time, add in the eggs, mixing until each egg is fully incorporated before adding the next. Add the finely ground pistachios, flour, baking soda, baking powder, salt and cornstarch. Gently mix with a spatula until mixture is almost fully incorporated, leaving behind a few streaks of flour. 

Add the dark chocolate chips, chopped milk chocolate, and the 1/2 cup chopped pistachios. 

Fold the mixture together until well blended and no streaks of flour are visible. 

Line a baking sheet with parchment paper. Scoop out 24 medium-sized cookie dough portion (about 3 tablespoons each) and place on the parchment-lined baking sheet. Roll each dough portion into a ball. Refrigerate for 30 to 60 minutes. 

Heat the oven to 350°F. Line additional baking sheet(s) with parchment paper.

Place 6 to 8 cookie dough balls, evenly spaced, on each parchment-lined baking sheet. Bake for 12 to 14 minutes. While the cookies are still hot on the baking sheet, place a biscuit cutter or heat-proof cup (slightly larger than the cookie) over each cookie and swirl it around the edge to create a uniform round shape. 

Let cookies cool on the baking sheet for 10 to 15 minutes. Transfer to a cooling rack to cool completely.