In a medium saucepan, melt butter over medium heat until bubbling, stirring until it turns deep golden brown and nutty, about 5-7 minutes. Remove from heat and cool.

In a large mixing bowl, combine cooled browned butter, honey, and sugar; whisk until smooth. Add egg and beat until pale and fluffy, about 2 minutes.

In another bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients, mixing gently until just combined.

Fold in chopped pistachios and chocolate chips until evenly distributed.

Optionally, cover and chill dough in the refrigerator for about 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop chilled dough onto the sheet, spacing 2 inches apart, and sprinkle with flaked salt.

Bake for 10-12 minutes until edges are golden. Allow to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Once cool, store cookies in an airtight container at room temperature for up to 4 days.