Preheat oven to 375 °F (191 °C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars for 2-3 minutes, or until fluffy. Add the eggs one by one, mixing after each addition. Scrape down the sides of the bowl then add the vanilla and blend until combined.
With the mixer running on low speed, gradually add the flour mixture and mix until flour is incorporated. Add the chopped dark chocolate and pistachios to the batter. Mix on low until combined.
Using a medium cookie scoop, scoop out the cookie dough onto prepared baking sheets. Sprinkle them with a small pinch of sea salt.
Bake the cookies for 8-10 minutes, rotating the sheets halfway through. Let the cookies cool slightly, 2-3 minutes, before using a spatula to transfer them to a wire rack to finish cooling.