In a microwave safe bowl, melt the butter until there are a few chunks left, then stir until all butter is melted.
Add sugars and mix with a whisk until smooth, then add egg and vanilla.
In a separate bowl, measure out flour using the spoon & level method. Add salt and baking soda, whisk together.
Add the flour mixture to the wet ingredients and mix well.
Measure out chocolate chunks and chop roughly. Do the same with the Hershey bar. Pour all of this, tiny slivers included, into the dough. Add the pecans in, mix well.
Cover with plastic wrap and chill in the fridge or freezer for an hour or so or until the dough is cold and firm.
Preheat the oven to 375. Roll into balls, with the chunks on top of the dough balls. Sprinkle with sea salt. Bake cookies for 10 minutes.
Let cool for 5 minutes on the sheet and then remove to finish cooling on a wire rack.
Notes
*You can use all purpose flour instead of bread flour, but bread flour gives a chewier cookie.