Scoop 1 tbsp balls of pistachio cream onto a parchment-lined tray and freeze for easier handling later.
In a small saucepan, melt the butter over medium heat, stirring occasionally until it turns amber and brown specks form at the bottom.
Transfer the browned butter to a medium mixing bowl and chill in the freezer for 5 minutes.
Whisk the browned butter with the brown and granulated sugars until combined.
Add the egg and vanilla extract, mixing until smooth.
Fold in the flour, baking powder, baking soda, and salt until only a few flour streaks remain.
Add the chocolate and crushed pistachios, mixing just until the dough comes together.
Scoop heaping 3 tbsp portions of dough and flatten them in your palm.
Place a frozen pistachio cream ball in the center, then fold the dough around it, sealing completely and shaping it into a round ball.
Cover the dough balls and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the chilled dough balls on the sheet, spacing them evenly, and optionally drizzle extra pistachio cream on top before baking.
Bake for 12-14 minutes or until the edges are golden.
Immediately after baking, use a round cup or biscuit cutter slightly larger than the cookie to 'scoot' the edges into a perfect circle.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
