Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add large eggs, one at a time, beating well after each addition. Then mix in vanilla until just combined.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low until just combined.

Gently fold in chopped roasted pistachios and white chocolate chips with a spatula.

Using a 2-tablespoon cookie scoop, portion dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until golden at the edges and slightly soft in the center.

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Melt white chocolate in a bowl and drizzle over cooled cookies, then sprinkle with additional chopped pistachios.