1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes.
3. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the chopped pistachios and white chocolate chips, if using.
7. Use a tablespoon to scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown. The centers should still be soft, as they will continue to cook on the baking sheet after being removed from the oven.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

As someone who has burned more than a few batches, I always set a timer to ensure I don’t forget about them while distracted by life’s little interruptions.