Preheat oven to 375°F (190°C).
In a bowl, whisk together flour, baking soda, and salt.
In a separate bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in chopped pistachios.
Chill the dough for at least 30 minutes.
Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Gently press extra chopped pistachios into the tops of the cookies.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
