Brown the butter in a medium saucepan over medium heat, stirring frequently until bubbly and golden brown, about 5–7 minutes. Let it cool completely.

Combine cooled browned butter, honey, and sugar in a mixing bowl; whisk until smooth. Add eggs and vanilla extract, mixing until incorporated.

In another bowl, whisk together flour, baking soda, and flaked sea salt. Gradually add to the wet ingredients, mixing until just combined.

Fold in pistachios and white chocolate chips into the dough evenly.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350°F (175°C).

Scoop tablespoon-sized portions onto a lined baking sheet, sprinkle with flaked sea salt, and bake for 10-12 minutes until edges are golden and centers look slightly underbaked.

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