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

In a mixing bowl, combine the softened unsalted butter, granulated sugar, light brown sugar, and honey. Cream together until light and fluffy.

Add the egg and vanilla extract to the creamed mixture, then mix on low speed until fully combined.

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

Fold in the chopped shelled pistachios gently using a spatula.

Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, spaced about 2 inches apart.

Lightly sprinkle the tops of the dough balls with flaky sea salt.

Bake the cookies for 10-12 minutes, until the edges are golden brown and the centers are slightly underbaked.

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