Pistachio Chocolate Chip Cookies

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small pot, heat butter on medium heat, stirring frequently. The melted butter will bubble up and the milk solids will separate out. Once the milk solids turn a toasted dark brown colour and the butter smells nutty, remove from heat and pour 115g of the browned butter into a large mixing bowl and set aside to cool down.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
To the bowl of browned butter, add granulated sugar and brown sugar. Whisk until combined. Add the egg and vanilla extract and whisk until smooth and creamy.
Add the flour mixture to the butter mixture and fold together with a spatula until some flour patches remain.
Add the chopped chocolate or chocolate chips and pistachios. Finish folding together until just combined.
Use a large cookie scooper and scoop out the cookie dough. Release them onto your lined baking sheet, leaving about 2" in between each dough ball.
Bake for 10-12 minutes or until the edges just barely begin to brown. About 2 minutes before they're finished baking, press a few chocolate chunks into the tops of the cookies (optional).
Once out of the oven, sprinkle with more pistachios and flaky salt. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely or enjoy warm!