Preheat your oven to 350°F and line two large baking sheets with parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract and mix until combined. Scrape down the sides of the bowl as needed. 

Next add the flour, baking soda, and salt. Mix just until the dry ingredients are incorporated– you don’t want to overmix! 

Add the chocolate chips and chopped pecans and gently fold them into the cookie dough. 

Scoop out 2-tablespoon sized portions and place the cookie dough balls 2” apart on the prepared baking sheets. Flatten the cookie dough balls into ⅓” thick discs. 

Bake the cookies for 13-15 minutes, or just until the edges are lightly browned. We want soft, chewy cookies so make sure not to overbake them! 

Allow the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Store any leftover cookies in an airtight container at room temperature for up to four days.