In a mixing bowl, combine the room-temperature salted butter, brown sugar, and granulated sugar. Using a whisk or electric mixer, cream the mixture together until it is light and fluffy. This will typically take about 2-3 minutes.
Add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated, ensuring the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and flaky sea salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the coarsely chopped chocolate and toasted nuts using a spatula.
For even better flavor and texture, consider chilling the dough for about 30 minutes.
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are golden.
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
