Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the honey, eggs, and vanilla extract to the butter mixture, beating well to combine.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Fold in the chopped pistachios gently with a spatula.
Using a cookie scoop or your hands, form the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle a little flaky sea salt on top of each cookie ball before baking.
Bake for 10-12 minutes or until the edges are golden brown.
Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
