Step 1

Brown the butter (

Step 2

Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.

Step 3

Add the egg, sugars, vanilla, and whisk to combine.

Step 4

Add flour, cornstarch (keeps cookies soft) baking soda, kosher salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.

Step 5

Add the chocolate chips, pecans (lightly toast them if desired over medium-low heat in a dry skillet until aromatic; however I didn’t toast and didn’t miss it), and stir to combine.

Step 6

Using a 2-tablespoon cookie scoop, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips and pecans on top for a visual pop.

Step 7

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Step 8

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet), and evenly sprinkle each with a generous pinch of sea salt, or to taste.

Step 9

Bake for about 10 to 11.5 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Step 10

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.