Preparation

• Prepare the pistachio paste. Place pistachios in a small food processor and pulse until very finely ground. Add oil and grind until the mixture forms a thick paste.
• Prepare the cookie dough. Cream together butter with both sugars until pale and fluffy. Scrape down and beat in egg and extracts until smooth. Mix in pistachio paste.
• Combine flour with matcha powder, baking soda and salt in a bowl. Add it to the butter mixture and fold it in along with chocolate chunks.
• Cover the bowl and refrigerate for 2 hours.
• Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
• Use a cookie scoop to drop dough onto prepared sheets, spacing them 3 inches apart. Sprinkle with extra ground pistachios.
• Bake for 10-12 minutes until golden around the edges. Transfer to a wire rack to cool.
• Sprinkle with flaky sea salt if desired.