Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.

Measure out ½ cup of pistachios, then ground them into a fine powder (texture like flour) in a high-powered blender (Vitamix). Watch it carefully – this happens very quickly and if you blend it too much it turns into pistachio butter (like peanut butter).

In a medium bowl, combine ground pistachios, flour, baking soda, baking powder, and sea salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.

Add egg and vanilla and beat for 1 minutes.

Add the dry ingredient and beat on medium speed until incorporated.

Add the chocolate chip and pecans and stir until evenly distributed throughout the dough.

Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Remove from oven and let cool on the baking sheet for 5-10 minutes.

Transfer cookies to a wire rack to cool completely.