First, you have to make brown butter ahead of time and allow it to cool at room temperature for at least 15 minutes. Then, refrigerate or freeze it for another 15 minutes so it can re-solidify. If you've never made brown butter or are unsure of what it is, here's a great article for you.

Roast the whole pistachios on a baking sheet at 400F for 8-10 minutes or until you begin to smell them being roasted. Set aside to cool.

In a medium-sized bowl, combine the light and dark brown sugars along with the granulated white sugar. Set aside.

Combine all the dry ingredients together in a large bowl and set aside.

Cream the brown butter in a stand mixer for a minute or two on medium speed. Turn the speed down to low and gradually add in the sugars. Mix for a few minutes until combined.

Add the eggs one at a time at medium-low speed. Allow the egg to absorb into the mixture before adding the next egg. Add in the vanilla and almond extract and mix until combined. Turn the mixer off.

Combine the chocolate chips in a shallow dish.

Scoop out dough with a cookie or ice cream scoop and form balls of dough. Dip the dough ball into the chocolate dish so the top gets more chocolate chips. You can bake straight away, but for better flavor and texture, refrigerate overnight, then bake the next day. If you like your cookies to spread more, let the cookies come back to room temperature before baking.

Prep your baking sheet with parchment paper and spray with cooking spray.

Bake at 350° for 10 minutes or until the cookies are lightly golden brown around the edges. They will seem underbaked, but they'll continue to bake out of the oven resting on the pan.

After allowing the cookies to cool on the pan for a few minutes, move them to a wire rack to cool completely. Top with drizzled chocolate and chopped pistachios. Enjoy!