Preheat oven to 325 degrees F (165 degrees C).
Grease baking sheets or line with parchment paper.
Sift flour, matcha, baking soda, and salt together in a bowl.
Beat brown sugar and butter together in a large bowl using an electric mixer until light and fluffy; beat in vanilla extract and egg/s until light and creamy.
Mix flour mixture into creamed butter mixture until dough is just blended; fold in pistachio (if using) and chocolate chips using a wooden spoon.
Using an ice cream scoop or a spoon, drop dough 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.
Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.