Begin by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.

In a separate bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder. Set aside.

In a large mixing bowl, blend the cooled browned butter with 3/4 cup of honey and 1 large egg using a whisk until smooth.

Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Fold in 1 cup of roasted pistachios and 1/2 cup of white chocolate chips.

Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).

Scoop the dough into balls and place them on a parchment-lined baking sheet, about 2 inches apart. Bake for 10-12 minutes until edges are light golden and centers remain soft.

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