Turn on the oven, set it at 375 °F. Also, heat the saucepan to medium-high temperature.
Sift the flour into a medium-size bowl. Stir in the baking soda and salt.
In the saucepan, melt the butter and mix in the sugars until they slightly dissolve.
Pour the butter-sugar mixture into a separate medium-size mixing bowl. Using a hand mixer, blend in the vanilla and pistachio extract. Add the lemon zest as well.
Let the butter cool down about two minutes and mix in the eggs, one at a time.
Add the flour mixture in parts to the liquid ingredients. Use the hand mixer to avoid clumps.
With a wooden mixing spoon, stir in the white chocolate chips and pistachios.
Line two baking sheets with a parchment paper. Scoop about two tablespoons of cookie dough onto the sheet pans. For chewy, soft cookies bake for fourteen minutes.
Take the sheet pans out of the oven and let cool.