Make the pistachio paste first: pulse the roasted salted pistachios in a food processor until finely ground, then stream in olive oil and blend until a thick, spreadable paste forms.

Prepare the cookie dough by creaming the softened salted butter with packed light brown sugar and granulated sugar for about 3 minutes until pale and airy.

Add the room-temperature egg, vanilla extract, and almond extract, mixing until smooth. Fold in the pistachio paste until evenly incorporated.

In a separate bowl, whisk together all-purpose flour, matcha powder, baking soda, and salt. Gradually add this dry mix to the butter mixture, folding gently until just combined.

Stir in the dark chocolate chunks until evenly distributed.

Cover the bowl and chill in the refrigerator for 2 hours to firm the dough and develop flavor.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Using a 1.5 oz cookie scoop, portion dough onto the sheets about 3 inches apart, pressing a little extra ground pistachio onto the tops of each cookie.

Bake for 10–12 minutes, watching for golden edges. Let the cookies rest on the baking sheet for about a minute, then transfer to a wire rack to cool completely.

Finish with a light sprinkle of flaky sea salt if desired.