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

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

In another medium bowl, use a hand mixer to cream the butter and sugar together for about one minute, until light and fluffy.

Add the egg and vanilla extract and mix until fully combined.

Mix in the pistachio cream until smooth and evenly incorporated.

Add the dry ingredients to the wet ingredients and mix just until the flour disappears. Do not overmix.

Using a medium cookie scoop, portion the dough onto the prepared baking sheets. You should get about 24 cookies total, divided between the two trays.

Bake for 13 minutes, until the edges are lightly golden and the centers are still soft. Let the cookies cool on the baking sheet for a few minutes.

While the cookies cool, melt the chocolate in a microwave-safe bowl in short (15-30 second) intervals, stirring until smooth.

Dip the bottom of each cookie into the melted chocolate, creating a thin coating. Place chocolate-side down on parchment paper.

Let the chocolate set at room temperature, or place the cookies in the fridge to speed things up.