Instructions

• Preheat oven to 350°F (175°C). Line one or two baking sheets with parchment paper and place an oven rack in the center position.
• In a large bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1/8 teaspoon fine sea salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream 1 cup softened unsalted butter, ¾ cup lightly packed light brown sugar, and ¼ cup granulated sugar on medium speed for 3–4 minutes, scraping down the bowl as needed, until light and fluffy.
• Add 1 box (3.4 oz) instant pistachio pudding mix, 2 large eggs, and 1 teaspoon pure vanilla extract to the creamed mixture; mix on low to medium speed until fully incorporated.
• Gradually add the reserved dry flour mixture to the butter mixture and mix on low speed just until combined; do not overmix.
• Fold in 1 cup white chocolate chips and 1 cup roughly chopped shelled, roasted, and salted pistachios with a spatula until evenly distributed.
• Using a medium cookie scoop (about 1.25 to 1.5 tablespoons), portion dough onto the prepared baking sheets, spacing the scoops at least 2 inches apart.
• Bake on the center rack for 10–12 minutes, until the cookie edges are set and the tops are just set (cookies may be slightly soft in the center).
• Remove the baking sheet from the oven and let the cookies cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.