Step 1

Preheat the oven to 350° F. Line cookie sheets with silicon or parchment paper; set aside.

Step 2

In a large bowl, cream the butter and sugars on medium speed until they come together, about 1 minute. Add the egg and vanilla. Beat on medium speed just until the mixture is combined, about 30 seconds. Add the salt and baking soda; beat on medium just until combined, about 30 seconds.

Step 3

Add the flour; beat on low just until combined, about 30 seconds. Fold in the chocolate chips and toasted pecans. Do not over mix the dough.

Step 4

Drop the cookies 2 inches apart onto the prepared cookie sheets using a small ice cream scoop. Flatten cookie dough to about 3/8-inch thick with a wet hand. (See Tip 5)

Step 5

Bake in preheated 350° F oven for 12 minutes or until the edges and centers are brown. Allow to cool for 5 minutes on cookie sheet. Remove the cookies to a wire rack to cool completely.

Step 6

Store in an air-tight container.

Step 7

Yield: 6 dozen cookies. (See Tip 6)