Rich and buttery cookies filled with toasted pecans, perfect for a classic sweet treat.

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture and mix until combined.
Fold in the toasted chopped pecans.
Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until edges are golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

To toast pecans, bake in a single layer at 350°F for 6-8 minutes, stirring once.
For chewier cookies, slightly underbake them and let them finish cooking on the baking sheet.
Store in an airtight container for up to a week.