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In a large mixing bowl or stand mixer fitted with the whisk attachment, beat brown sugar, butter and vanilla until light and fluffyjo
Add egg and beat on low until just combined.
In a medium mixing bowl, whisk to combine flour, salt and baking soda. Gradually add into wet mixture on low speed until just incorporated. Using a spatula, fold in pecans.
Cover dough and refrigerate to chill for 30 minutes. Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
Using a small cookie dough scoop or your hands, make 1.25" dough balls and drop at least 3" apart onto cookie sheet to allow room for spread.
Bake in the center of the oven for 8 minutes or until edges are slightly golden brown. Optional: top with thick flakes of sea salt immediately after removing them from the oven.