Preheat & Prep:

• Preheat your oven to 350°F (175°C).

• Line two baking sheets with parchment paper or silicone baking mats.

Cream Butter and Sugar:

• In a large bowl (or using a stand mixer fitted with the paddle attachment), beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

• Scrape down the sides of the bowl to ensure even mixing.

Add Egg and Vanilla:

• Add the egg and vanilla extract to the creamed mixture.

• Beat on medium speed until fully incorporated.

Combine Dry Ingredients:

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

Mix Dry into Wet:

• Gradually add the dry ingredients to the butter mixture on low speed. Mix just until the dough comes together; do not overmix.

Fold in White Chocolate and Pistachios:

• Gently fold in the white chocolate chips and chopped pistachios using a spatula until evenly distributed throughout the dough.

Portion the Dough:

• Use a cookie scoop (about 1-ounce size) or a tablespoon to drop rounded dough balls onto the prepared baking sheets.

• Space them about 2 inches apart to allow room for spreading.

Bake:

• Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers appear set.

Cool:

• Remove the cookies from the oven and let them cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.