Ingredients
1 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 stick plus 6 tablespoons unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 large egg, plus 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
8 ounces pecans, toasted and coarsely chopped
Preparation
Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
