In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
In a separate bowl, whisk together flour, baking soda, salt, and cardamom (if using).
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not over-mix.
Fold in the chopped pistachios and chocolate chunks using a rubber spatula until evenly distributed.
Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a cookie scoop or tablespoon, portion dough into balls (about 1.5 tablespoons each) and place on prepared baking sheets, leaving 2 inches between each cookie.
Bake for 10-12 minutes, until edges are golden but centers still look slightly underdone.
Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
