Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

In a large bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy, then add 2 large eggs and 1 teaspoon of vanilla extract, mixing until combined.

Gently fold in 1 cup of ricotta cheese until smooth but do not overmix.

Gradually add the flour mixture to the wet ingredients, stirring until just combined.

Fold in ½ cup of mini chocolate chips and ¼ cup of chopped pistachios.

Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.

Dust the cooled cookies with powdered sugar before serving.