Begin by browning the butter in a saucepan over medium heat, stirring continuously for about 5-7 minutes until it turns a deep golden color and emits a nutty aroma. Remove from heat and let cool slightly.

In a large mixing bowl, combine the cooled browned butter with honey and brown sugar. Blend until fully combined, about 2-3 minutes.

Gradually sift in the all-purpose flour, mixing gently with a spatula until just incorporated, taking care not to overmix.

Fold in the roasted pistachios and white chocolate chips, stirring gently until evenly distributed.

Chill the cookie dough for 30 minutes in the refrigerator, wrapped in plastic wrap or placed in an airtight container.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions onto the baking sheet and bake for 10-12 minutes.

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

Once cooled, serve your cookies with a sprinkle of flaked sea salt on top.