Weigh all ingredients. Line 2 baking trays with parchment paper.

Place the 250 g unsalted butter and 280 g soft brown sugar in a mixing bowl.

Beat the butter and sugar until evenly combined, pale, and creamy.

Add the 50 g free-range egg to the creamed butter mixture.

Beat until the egg is fully incorporated and the mixture is smooth.

Sift the 350 g plain flour and 4 g bicarbonate of soda into the bowl.

Add the 6 g flaky salt and fold the dry ingredients into the dough.

Chop the 150 g caramelised white chocolate into chunky pieces if it is not already chopped.

Fold the 150 g caramelised white chocolate and 100 g crushed pecans through the dough.

Divide the dough into 14 equal balls, about 85 g each.

Place the dough balls on the lined baking trays, leaving space for spreading.

Top each dough ball with a pecan half and a few caramelised white chocolate chunks, if using.

Cover the trays and refrigerate the dough balls for at least 240 min or overnight.

Preheat the convection oven to 170 °C (340 °F).

Bake the chilled cookie dough balls for 8 to 9 min until the edges are set and lightly golden.

Cool the cookies on the baking trays for 10 min.

Transfer the cookies to a wire rack and cool completely before serving.