Step 1

In a medium saucepan over medium-low heat melt the butter and bring to a boil. Stir or swirl pan consistently as the butter boils and begins to brown (about 5 minutes). It will turn a deep amber color. Remove from the heat and allow the butter to cool for 20-30 minutes.

Step 2

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 3

When the butter is cooled add it to the bowl of your stand mixer, along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute. Add in the honey, egg, vanilla, sea salt, and baking soda. Mix for an additional minute, until combined.

Step 4

Turn mixer to low and add in flour, mixing until just incorporated. Stir in the pistachios and white chocolate chips until evenly combined.

Step 5

Using a medium cookie scoop (2 tablespoons) drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 8 minutes, or until the edges are lightly golden. Don’t over-bake.

Step 6

Allow the cookies to cool for 3-4 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Step 7

Sprinkle with flaked sea salt if desired.