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Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a medium bowl and let cool 5 minutes. Whisk flour, salt, and baking soda in a medium bowl.
Add brown sugar and granulated sugar to cooled brown butter. Using an electric mixer on medium speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition; beat in vanilla. Reduce mixer speed to low and gradually add dry ingredients; beat just to combine. Fold in chocolate, halva, and pistachios.
Chill dough, covered, at least 12 hours and up to 3 days. Let dough sit at room temperature 1 hour to soften slightly. Preheat oven to 375°. Scoop dough onto parchment-lined baking sheets, spacing about 3" apart. Bake cookies until edges are golden brown and firm but centers are still slightly soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.