The Best Chewy Chocolate Chip Pecan Cookies

0 Line three large baking sheets with parchment paper and set aside.
1 In a medium bowl, whisk together the flour, baking soda, and sea salt. This dry ingredient mix should be set aside until the wet ingredients are ready.
2 In the mixing bowl of a stand mixer or using an electric mixer, cream together the brown sugar, white sugar, unsalted butter, and vanilla extract until light and fluffy. This step helps aerate the dough for a softer texture.
3 Add in the egg and extra yolk, mixing just until combined—avoid overmixing here.
4 With the mixer on low, slowly add the flour mixture to the wet ingredients. Stop mixing as soon as you no longer see much flour.
5 Use a wooden spoon or spatula to fold in the chocolate chips and pecans until evenly distributed.
6 Scoop the dough using a 3-tablespoon cookie scoop, forming uniform cookie dough balls. Place them on a parchment-lined baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 3 days for best results.
7 When ready to bake, preheat your degree oven to 350°F. Arrange the dough balls 2½ inches apart on a prepared cookie sheet and bake on medium heat for 10–15 minutes, or until the edges are golden brown. For large cookies, you may need an extra minute or two of baking time.
8 Let the cookies cool for 2–3 minutes on the baking trays before transferring to a wire rack or cooling rack.