Instructions

• Preheat the oven to 350°F and place a rack in the center position. Line one or more baking sheets with parchment paper.
• In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ⅛ teaspoon fine sea salt. Set this dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream 1 cup softened unsalted butter with ¾ cup lightly packed light brown sugar and ¼ cup granulated sugar on medium speed for 3–4 minutes, until light and fluffy. Stop once or twice to scrape down the bowl and paddle.
• Add 1 box (3.4 ounces) instant pistachio pudding mix, 2 large eggs, and 1 teaspoon pure vanilla extract to the creamed butter and sugars. Mix on low-to-medium speed until fully incorporated and smooth.
• With the mixer on low speed, gradually add the reserved dry flour mixture to the wet ingredients. Mix just until no streaks of flour remain; avoid overmixing.
• Using a spatula, fold in 1 cup white chocolate chips and 1 cup roughly chopped shelled, roasted, and salted pistachios until evenly distributed.
• Using a medium cookie scoop (about 1.25 to 1.5 tablespoons), portion dough onto the prepared baking sheets, spacing the balls at least 2 inches apart.
• Bake on the center rack in the preheated oven for 10–12 minutes, until the edges are set and the centers are slightly soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for about 3 minutes, then transfer them carefully to a wire rack to cool completely.