Step 1

Measure your flour into a bowl and whisk to aerate the flour and remove any lumps.

Step 2

In a large mixing bowl or the bowl of a stand mixer combine the salted butter, brown sugar, vanilla extract, and kosher salt. Only add the kosher salt if you want your cookies a little extra salty.  Mix on low until ingredients are roughly combined then increase mixer speed to medium and beat until mixture is lighter in color and fluffy, about 3 minutes.

Step 3

Add all of the flour at once and mix on low speed until the flour is well combined and the dough comes together into large clumps, about 5 minutes. At first, the cookie dough will have a crumbly texture and then it will come together.

Step 4

Add the chopped pecans and mix on low speed until the pecans are distributed throughout the dough.

Step 5

Turn the cookie dough out onto a lightly floured surface. Use your hands to shape the dough into a large ball and then divide it in half. Each half should weigh about 300 grams. Shape each half into a log about 6-1/2 inches long and 1-1/2 inches thick. Wrap each log in wax wrap and refrigerate for at least 2 hours.

Step 6

The cookie dough can be refrigerated for up to 2 days. You can also freeze the cookie dough logs for up to 3 months. After the dough has refrigerated for 2 hours, please the logs in a freezer storage bag and place them in the freezer.

Step 7

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Step 8

Using a sharp blade to slice the ends of the cookie logs to even out the ends. Use a thin sharp blade or a serrated knife and slice each log into 1/2 inch rounds and place each slice on a cookie sheet about 1-inch apart. These cookies don’t spread much. Sprinkle each cookie with flaky sea salt and bake for 12-14 minutes until slightly browned on the bottom edges.

Step 9

Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes and then place them on a wire rack to finish cooling. And then enjoy.

Step 10

Store the cooled cookies in an air-tight container for up to 10 days.