If you haven’t browned your butter yet, start with that! This is how to make it. Cut butter into chunks and place in a light colored pan. Place pan over medium heat and stir butter until melted. Continue to cook, slightly simmering, until butter foams, stirring often. Once butter forms toasty brown bits, becomes a golden caramel color, and has a warm nutty aroma, remove from heat and pour into a separate bowl. Use immediately, or refrigerate for later use.

You will also need to toast your pecans. Simply place in a dry skillet on medium heat and stir often until toasted and browned.

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, milk and vanilla. Add dry ingredients to dough. Stir in chips and nuts.

Scoop cookies onto baking sheet. Bake until cookies are set around outer edges start to firm up yet centers are still soft and puffy, 10-13 minutes (dependent on size). Sprinkle lightly with flaky sea salt right when they come out of the oven (so it sticks!) Cool cookies on cookie sheets.