Pulse the pistachios: Place ¾ cup raw, shelled pistachios in the bowl of a food processor and pulse several times until chopped, but not yet finely ground. Scoop out and set aside about 2-3 Tbsp. of the chopped nuts (we’ll use those later on for sprinkling). Continue pulsing the remaining pistachios in long pulses until very finely ground, about 1 minute.

Brown the butter: Cut 10 Tbsp. of butter into 1” pieces. Place in a medium saucepan over medium heat and cook, stirring the pot every minute or so, until the butter has turned very foamy and bubbling, but not yet browned, about 6 minutes.

Quickly add the finely ground pistachios, and cook, stirring constantly, until they smell very nutty, and are golden brown, and the butter has browned as well, 2-3 minutes longer. Use a spoon to scoop some of them from the pot to assess their doneness–they should no longer be bright green and the butter around them should be deeply speckled with brown.

Using a rubber spatula, scrape the brown butter into a large bowl. Add 1 ice cube to the butter, and let the ice cube melt and the butter cool for 10 minutes (it will foam up again momentarily.)

Meanwhile, cut 3 ounces dark chocolate into irregular ¼”-½” chunks.

Make the cookie dough: To the cooled butter, add ½ cup plus 2 Tbsp. of packed dark brown sugar, ⅓ cup granulated sugar, 1 large egg, and 1 Tbsp. vanilla extract. Whisk vigorously until well combined and thickened, about 1 minute.

Add 1 cup of flour, ½ tsp. baking soda, 1 tsp. salt and stir well with a spatula or wooden spoon until combined and a sticky dough forms.

Add 2 ounces of the chopped chocolate, and 2 ounces of halva, crumbling it lightly with your fingers as you add it (you’ll reserve the remaining ounce each for topping the cookies.) Gently stir to combine the chocolate and halva into the dough. Cover the top of the dough with plastic wrap and refrigerate at least 3 hours and ideally overnight. The longer you chill the dough, the deeper, and more complex the flavors of the cookies will be, so if you can plan ahead, do it. Either way is great! Keep the reserved chopped pistachios, chocolate chunks and halva as well.