Pistachio Chocolate Chip Cookies

Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, salt, baking powder and baking soda. Set aside.

In a large bowl using a mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
 With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated.

Stir in the pistachios and chocolate chunks. Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges. Remove pan from oven. Let cookies sit on the baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.