In a medium saucepan over medium-low heat, melt the butter and bring to a boil. Stir or swirl the 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.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

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, coarse sea salt, and baking soda. Mix for an additional minute, until combined.

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

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. Do not over-bake.

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

Sprinkle with flaked sea salt if desired.