In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma, about 5 to 7 minutes. Remove from heat and let cool to room temperature.

In a large mixing bowl, combine the cooled browned butter with honey and brown sugar. Whisk until the mixture is smooth.

Add the egg to the mixing bowl and whisk until fully combined.

In a separate bowl, whisk together flour and baking soda until well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.

Fold in roasted pistachios and white chocolate chips until evenly dispersed.

Cover the dough with plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet, leaving space between each cookie. Sprinkle with flaked sea salt and bake for 10-12 minutes.

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