Salted Honey Pistachio Cookies in 27 Minutes: Chewy & Golden

Instructions:

1. Place the butter in a saucepan over medium heat. Melt and whisk constantly until the butter foams and settles into small brown specks. Once it smells nutty and turns deep amber, remove from heat immediately and let cool for 10 minutes.
2. In a large bowl, combine the cooled browned butter, brown sugar, granulated sugar, and honey. Beat with a mixer on medium-high until smooth and pale.
3. Add the egg and vanilla extract to the butter mixture, beating for another 2 minutes until the batter is glossy and aerated.
4. Whisk together the all-purpose flour, baking soda, and fine sea salt in a separate bowl.
5. Gradually fold the dry ingredients into the wet batter using a spatula until just combined. Gently fold in the chopped pistachios.
6. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
7. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown.
8. Immediately after removing from the oven, garnish the tops of the cookies with flaky sea salt.