First, I preheated the oven to 350°F (175°C) and lined my baking sheets with parchment paper. Doing this before mixing the dough helps me bake without delays.

In a large bowl, I beat the softened butter with both sugars until it was light and fluffy. This step is key because it creates that soft, tender texture we all love in cookies.

Next, I mixed in the eggs, one at a time, then stirred in vanilla extract. This keeps the dough smooth and adds that warm flavor base.

In another bowl, I whisked together flour, baking soda, and salt. Slowly, I added this mixture to the wet ingredients until everything was combined into a smooth dough.

Using a spatula, I gently folded in the chopped pistachios and white chocolate chips. It looked so pretty with all the green bits peeking through!

I wrapped the dough in plastic wrap and chilled it for 30 minutes. Chilling is optional, but I found it helps the cookies hold their shape and stay chewy.

I scooped tablespoon-sized balls of dough onto the lined baking sheets, leaving space between each cookie. They baked for about 13–15 minutes until the edges were golden but the centers still soft.

Finally, I transferred them to a wire rack to cool completely before enjoying (though I admit I ate one warm—it was worth it!).