Step 1: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 3 minutes.
Step 2: Add the egg, honey, and vanilla extract. Mix on medium speed until the ingredients are fully incorporated and the mixture is smooth.
Step 3: Sift the flour and baking soda into the wet mixture. Add the 1/2 teaspoon of salt and mix on low speed until just combined.
Step 4: Gently fold in the chopped pistachios using a rubber spatula to distribute them evenly throughout the cookie dough.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to improve texture and prevent spreading.
Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 7: Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly browned.
Step 8: Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Allow to cool on the pan for 5 minutes before moving to a wire rack.