Preheat oven to 350°F. Line 2 cookie sheets with silicone liners or parchment paper.
In a medium bowl, whisk together both flours, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, combine olive oil and both sugars, and mix until incorporated.
Add eggs, vanilla, and almond extract and beat on medium-high speed for 2-3 minutes, or until mixture is thick and caramel-colored.
Slowly add the flour mixture, mixing on low until just combined. Scrape the bottom of the bowl to make sure all of the dry ingredients are mixed in.
Add chocolate chips and pistachios and mix until incorporated.
Use a medium cookie scoop or a spoon to scoop dough into balls. Place on prepared cookie sheets.
Bake for 8-10 minutes or until cookies begin to look dry and cracked. Optional: sprinkle with coarse sea salt when you pull them out of the oven.Allow cookies to cool on the cookie sheet for 5-10 minutes, then move to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days. Or freeze for up to 2 months.
Notes
*I like the grassy, peppery flavor of extra-virgin olive oil in these cookies, but for a more neutral-flavored oil, a light olive oil will work great as well.**You can use regular cocoa powder in these cookies, but they won't be quite as fudgy as with dutch-process cocoa powder.