In a medium bowl combine the flour, baking soda and salt; set aside
In a mixing bowl with paddle attachment combine the unsalted butter, light brown sugar and granulated sugar and cream together until smooth and creamy and pale in color
Add the egg and vanilla extract and continue mixing on low speed until combined; scrape down the sides in between mixing
Slowly add the dry ingredients to the butter mixture and mix until ingredients are incorporated (do not overmix)
Using a spatula, fold the chopped white chocolate and chopped pecans into the cookie batter
Scoop the cookie dough into 3 ounce cookie dough balls and place on a parchment lined baking sheet
Wrap the cookies with plastic wrap and refrigerate for 3-4 hours or overnight
Once the cookies are chilled, preheat oven to 350 degrees F and separate cookies onto parchment lined baking sheets approximately 4 inches apart (fitting only 4 cookies per baking sheet)
Bake the cookies for 12-14 minutes, the cookies will be light golden on the edges
Allow the cookies to cool completely before removing them from the baking sheets
Serve and Enjoy!