Begin by placing roasted salted pistachios into a food processor. Pulse them until they turn into a fine powder, then gradually drizzle in olive oil. Continue processing until you achieve a smooth paste.

In a large mixing bowl, combine softened salted butter with light brown and granulated sugars. Cream the mixture together until light and fluffy, about 3-4 minutes.

Fold in the pistachio paste prepared earlier to enhance the flavor of the cookies.

In a separate bowl, whisk together all-purpose flour, baking soda, matcha powder, and salt. Gradually mix this dry mixture into the wet ingredients, folding gently.

Fold in the dark chocolate chunks until evenly distributed in the dough.

Cover the cookie dough with plastic wrap and refrigerate for about 2 hours.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoons of dough onto the sheet, spaced 3 inches apart.

Bake for 10-12 minutes until the edges are golden, keeping the centers soft. Cool on the baking sheet for 5 minutes before transferring to wire racks, sprinkling flaky sea salt if desired.