Melt 1 cup of unsalted butter until browned and combine it in a large mixing bowl with 1 ¼ cups brown sugar and ½ cup granulated sugar. Whisk until smooth.

Add 2 eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Stir in 2 tablespoons of pistachio crème and mix well.

Add 1 teaspoon matcha powder, ¾ teaspoon baking soda, and ½ teaspoon salt. Gradually fold in 2 ½ cups all-purpose flour to form a dough.

Mix in 1 ½ cups dark chocolate chips until evenly distributed.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and line a 9x13-inch baking sheet with parchment paper.

Scoop about 2 tablespoons of dough for each cookie and place them on the baking sheet, leaving 2 inches of space between.

Lightly flatten the dough balls and bake for 10-12 minutes, or until the edges are lightly golden.

Sprinkle warm cookies with ground pistachios and let them cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack.

Drizzle cookies with pistachio crème and finish with some crushed pistachios. Served best while still warm!