Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add 1½ cups of chopped pecans and sprinkle with ¼ teaspoon of salt. Sauté until fragrant and golden brown, then set aside to cool.

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed light brown sugar, and ½ cup of granulated sugar until light and fluffy.

Add 2 large eggs, one at a time, and beat well after each addition. Follow with 2 teaspoons of vanilla extract.

In another bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually blend this into the wet ingredients until a homogenous dough forms.

Gently fold in the toasted pecans.

Preheat your oven to 350°F (175°C). Drop heaping tablespoons of dough onto a parchment-lined baking sheet, leaving space for spread.

Bake for 10-12 minutes until the edges are golden but the centers remain soft.

Let the cookies cool slightly on the baking sheet before transferring to a wire rack.