Preheat the oven to 350°F. Line a large baking sheet with either a silicone baking mat or parchment paper.

Whisk together the flour, baking soda, baking powder, and salt using a medium bowl. Set aside.

Open the Nuttinosh Pistachio Butter and mix well - leaving no visible streaks of oil. The texture should be even and smooth (leaving no lumps). This can be done with a large spatula, wooden spoon, or immersion blender.

Using a paddle attachment in your stand mixer, beat the pistachio butter, brown sugar, and white sugar on medium speed until smooth. Stop to scrape down the sides of the bowl (as needed).

Once mixed, beat in the eggs one at a time. Then, add the vanilla extract until the mixture is well combined.

Slowly add the flour mixture. Mix on low speed until just combined. If needed, stop to scrape down the sides of the bowl. (The dough will be thick and sticky.)

You won’t be able to roll and plop this dough with your hands (it’s too sticky). Instead, use two spoons to scoop, scrape, and plop the dough onto the lined baking sheet. The scoop will be about ¾ of a spoon (maybe about 1½-tablespoon-sized “balls”). You should be able to fit 12 evenly on the cookie sheet.

If you want visible chocolate chips on top, gently press 3-5 chips on top of each cookie.

Bake for 8 to 11 minutes. They are done when the tops are slightly puffed up, and the base of the cookies are starting to brown.

Let cool on the pan for 5 minutes, then transfer to a wire rack with a metal spatula to cool completely.