1. Brown the Butter: Melt the butter in a saucepan over medium heat, stirring frequently, until it turns a deep golden brown and has a nutty aroma. Remove the pan from the heat and let the butter cool completely.

2. Mix Wet Ingredients: In a large bowl, whisk together the cooled browned butter, brown sugar, granulated sugar, and honey until smooth. Add the egg and vanilla extract, and mix until well combined.

3. Add Dry Ingredients: Stir in the coarse sea salt and baking soda. Gradually add the flour, mixing until just combined.

4. Fold in Add-Ins: Gently fold in the chopped pistachios and white chocolate chips, if using.

5. Chill Dough: Cover and refrigerate the dough for at least 30 minutes to allow the flavors to meld and the dough to firm up.

6. Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper.

7. Bake: Scoop the dough into balls and place them on the prepared baking sheets, spacing them apart. Bake for 10–12 minutes, until the edges are set and the centers are slightly soft.

8. Finish: Sprinkle the warm cookies with a pinch of flaked sea salt, if desired. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.