Brown the butter by melting it over medium heat in a light-colored skillet. Cook the butter, stirring constantly, until it becomes foamy and the milk solids separate and settle on the bottom of the pan. Continue to cook until some foam subsides and the milk solids are brown and the butter smells intensely nutty. Immediately transfer the butter to a glass bowl and place it in the refrigerator or freezer until it is no longer warm to the touch, but still liquid.

In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat the cooled brown butter, brown sugar, and granulated sugar 3 to 4 minutes on medium-high until light and creamy. Add the eggs, vanilla extract, and almond extract and beat on medium until combined, scraping down the bowl as needed.

Add the flour mixture and mix on low, gradually increasing speed to medium until no more streaks of dry flour are visible. Do not overmix.

Add 1 cup of pistachios, and most of the chopped chocolate and chocolate chips, reserving about ⅓ cup chocolate for topping, and mix on low until incorporated.

Cover the bowl with plastic wrap and refrigerate the dough for at least one hour up to overnight.

Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.

Use a 1.5 tablespoon cookie scoop to portion out cookie dough balls on the lined cookie sheets about 2-inches apart. Press a few chocolate pieces into the tops of each cookie and bake the cookies in batches for 9 to 11 minutes until the edges are golden brown and the tops are no longer raw. The centers should appear slightly underbaked.

Sprinkle chopped pistachios and flaky salt on the freshly baked cookie tops. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.