Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a mixing bowl fitted with a paddle, beat both sugars and the butter on medium-high speed until light and fluffy—about four minutes. Add the egg and egg yolk, and both extracts. Beat on medium speed until combined—about 2 minutes.
With the mixer on low, slowly add the flour mixture. Mix just until combined. Take a wooden spoon or rubber spatula and stir in the chocolate chips and pistachios by hand.
Scoop Tablespoons of the cookie dough onto the prepared cookie sheet. Set each scoop about 1 1/2 to 2 inches apart. Bake for 10-12 minutes or until the cookies are set and the edges are lightly browned.
Let cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely. Store in an airtight container for up to five days.