Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine unsalted butter, granulated sugar, and light brown sugar. Beat until fluffy and light in color, about 3-5 minutes.

Add in the egg and vanilla extract, then mix in the pickle juice until smooth.

In a separate bowl, whisk together flour, baking soda, and salt, then gradually add this dry mixture to the wet ingredients until just incorporated.

Fold in the chopped dill pickles carefully to maintain texture.

Drop dollops of dough onto the prepared baking sheet, leaving space for spreading.

Sprinkle each cookie with coarse sea salt before baking.

Bake for 10-12 minutes until golden brown around the edges and slightly soft in the center.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.