Begin by melting 2 tablespoons of unsalted butter in a skillet over medium heat. Add your chopped pecans and a pinch of salt, stirring occasionally for about 5–7 minutes until they turn golden and fragrant. Keep an eye on them to prevent burning, then remove from heat and let the toasted pecans cool while you prepare the cookie dough.

In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using a hand mixer, cream the mixture on medium speed for 3-4 minutes until it becomes light and fluffy.

Next, beat in two large eggs and the vanilla extract until the batter is smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Gradually fold this mixture into the wet ingredients until just combined.

Gently fold the cooled, toasted pecans into the cookie dough using a spatula.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop out dough balls and place them 2 inches apart on the prepared sheets. Bake for 11-13 minutes until the edges are golden brown but the centers remain soft.

Once baked, let them sit on the baking sheet for about 5 minutes before transferring to wire racks to cool completely.