White Chocolate Pecan Cookies

Preheat the oven to 350 degrees and line four baking sheets with parchment paper.
In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
Beat in egg and vanilla extract and continue mixing for an additional minute.
In a separate bowl, whisk together the flour, baking soda, and sea salt.
Add flour mixture to wet ingredients and mix until no flour remains, but avoid over-mixing the dough.
Fold in chopped white chocolate and chopped pecans.
Using a 2 TBS cookie scoop, scoop dough onto lined baking sheets 2 inches apart.
Bake for 9 minutes, rotating the pan halfway through. Cookies will puff up slightly while baking, but will fall when cooling. Remove cookies from the oven as soon as the tops start to brown, avoid over-baking.
Let cookies sit on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.