1-Make pistachio paste by processing finely ground pistachios with olive oil until a thick, coarse paste forms.

2-Cream softened butter with light brown and granulated sugars until pale and fluffy.

3-Beat in the egg, vanilla extract, and optional almond extract until smooth.

4-Mix in the pistachio paste to evenly distribute the nutty flavor.

5-Whisk together flour, matcha powder (if using), baking soda, and salt in a separate bowl.

6-Combine dry ingredients with wet ingredients evenly, being careful not to overmix.

7-Fold in chopped dark chocolate chunks for gooey surprises in every bite.

8-Refrigerate the dough for at least 2 hours to improve flavor and texture, which helps prevent spreading.

9-Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

10-Scoop dough into large balls (about 1.35 oz each) and place on trays about 3 inches apart. Optionally sprinkle with ground pistachios.

11-Bake for 10-12 minutes until edges are golden but centers remain soft. Let cookies cool on baking sheets briefly before transferring to a wire rack.

12-Optionally sprinkle with flaky salt before serving for an extra touch of flavor.