Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream the unsalted butter, granulated sugar, and packed brown sugar for 3-4 minutes until light and fluffy.

Add the eggs one at a time, mixing well before adding the next. Stir in the vanilla extract until smooth.

Sift together the flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture on low speed until just combined.

Gently fold in the chopped pecans to ensure they are well distributed in the dough.

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them at least two inches apart.

Bake for 10-12 minutes or until the edges are golden brown. The centers should be set but still slightly soft.

Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.