Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

In a stand mixer with the paddle attachment or a handheld electric mixer, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, about 2-5 minutes.

Add in the flour, salt, and vanilla extract. Mix until well incorporated.

Switch to a stir speed and fold in the chopped pecans, reserving about ½ cup for later.

Using a 1 ½ tablespoon scoop, roll the dough into balls and then roll through the reserved chopped pecans to coat.

Place the coated dough balls on the prepared baking sheet, leaving space between them. Flatten each ball slightly with the bottom of a glass.

Bake the cookies for 14-16 minutes or until they are lightly browned.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.