RECIPE PREP: Melt butter in the microwave or on stovetop. For even baking, adjust the oven rack to the middle position. Line 2 baking trays with parchment paper or reusable silicone baking mats. 

1. In a large (freezer-safe) mixing bowl, add granulated sugar and melted butter. Whisk until well combined. Add egg and vanilla extract. Whisk to incorporate.
2. Add dry ingredients to the bowl: flour, baking soda, and sea salt. Mix until combined with no large lumps. Do not overmix. Sprinkle in white chocolate chips and nuts. Gently fold them in with a spatula. Chill the cookie dough in the freezer for 20 minutes, or in the fridge for 30 minutes.
3. Preheat oven to 375°F. With a small (1 tablespoon) cookie scoop, form the dough into 18 balls. As you scoop, place the balls on lined baking trays leaving ample space (at least 2 inches) between pieces.
4. Bake cookies 15 minutes or until edges are set and they’re just starting to turn golden blonde. We want the centers of the cookies to remain soft with the exteriors lightly crisp.
5. Let cookies remain on the baking tray until completely cooled. During this time the cookies will set as they cool.