Browning the Butter

1. Cut your butter into tablespoon-sized chunks and place in a medium sauce pan over medium-high heat. As it melts, gently stir with a spatula so the butter melts evenly. Once the butter is fully melted and begins to bubble, you’ll want to continually (but gently) stir the butter to keep it moving. It will start to bubble & foam, then quite down and turn clear, then begin to brown (about 5-7 minutes total). Once it reaches an amber color, remove your saucepan from the heat and pour into a medium-sized, heatproof bowl to cool down for about 5 minutes before using. Make sure to scrape out all of the little toasty bits of butter too! 

Making the Cookies

1. Add both of your sugars and vanilla extract to the bowl with your browned butter. Whisk until fully combined. Then add both of your eggs and whisk until fully incorporated.
2. In a separate bowl, whisk together your flour, baking soda, and salt. Then pour your wet ingredients in with the dry and whisk until just combined (until no streaks of flour remain). Then fold in your white chocolate chips and pistachios with a spatula until evenly distributed.
3. Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour. Prep a large baking sheet or two with parchment paper.
4. After the 1 hour, take your dough out of the fridge. Scoop out 2-2 1/2 tablespoon-sized scoops of dough, roll each into balls with your hands, and place them onto your prepared baking sheets (place no more than 8 per sheet as they will spread quite a bit during the bake). Place them back into the fridge for 15 minutes while you preheat the oven to 350°F.
5. After 15 minutes, take your sheet(s) out of the fridge and bake at 350°F on the middle rack for 12-15 minutes (edges have browned, middles are set). Remove from the oven and let cool on the sheet for 10 minutes before moving to a separate rack to cool completely. Repeat until all of your dough is used up! Enjoy!