Preheat the oven to 300 degrees. Line two baking sheets with parchment paper and set aside.

Using a medium bowl sift together the flour, baking soda, and salt, gently stir with a whisk, and set aside.

Using a kitchen aid with a paddle attachment, cream the butter and sugars at a medium speed until it is pale and fluffy. Periodically, turn off the kitchen aid and use a rubber spatula to scrape the sides (this will push the ingredients down). This should take 4 to 5 minutes. Add the egg and vanilla, beating it for 1 more minute. Add half of the dry ingredients to the kitchen aid and mix at a low speed until just combined. Add the other half of the dry ingredients and repeat. Don’t over mix. Lastly, add the chocolate and pistachios and fold everything together until just combined.

Using a 1 3/4 inch ice cream scooper, scoop out the cookie dough and place the cookies on the baking sheet. Make sure to not overcrowd the pan as they need room to spread out as they cook. I make two batches of 12 totaling 24 cookies.
Bake for 16-18 minutes until lightly golden. Remove the cookies from the oven, and promptly sprinkle with Maldon sea salt.