Preheat oven to 350° and line baking sheet with parchment.
In a medium bowl, add flour, salt, and baking soda. Whisk to combine.
In a large mixing bowl using a paddle attachment, cream butter and sugars on medium until pale and fluffy. About two to three minutes.
Reduce speed to low and add vanilla and eggs. Mix until combined.
Add in dry ingredients. And mix until just combine.
Drop by heaping tablespoons onto baking sheet.
Bake 10-12 minutes.
Remove from baking sheet and allow to cool on a cooling rack.

Make sure your ingredients are at room temperature.

I like to use mini chocolate chips, the semi-sweet chips are my favorite.

Walnuts or other nuts can be substituted for pecans.

Toasting the pecans really amps up the flavor.

This recipe can be doubled.

Bake ahead and freeze. These cookies freeze beautifully. So does the dough.