Preheat oven to 350 degrees F. Spray a baking sheet with a light coating of non-stick spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
1 cup + 2 tablespoon s all-purpose flour, ½ teaspoon baking soda, 1/8 teaspoon kosher salt
In a large bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter, and brown sugar. Add the egg and vanilla; mix well.
½ cup unsalted butter, ½ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
Add the flour mixture into the wet ingredients and mix well. Fold in the pecans and chocolate chips.
¼ cup chopped pecans, ¼ cup semi-sweet chocolate chips
Cover and chill the dough for a minimum of 30 minutes.
Using a medium cookie scoop (1 tablespoon in volume), scoop balls of cookie dough onto the prepared baking sheet 2 inches apart. Optional: top each cookie with additional chips and nuts.
Bake for 8-10 minutes, until edges are browning, and center is no longer wet. Allow to cool for 2-3 minutes on the cookie sheet before moving to a cool rack.
Notes
If you want to top the cookies with chips and pecans then add a few extra to the measurements.How to StoreAllow the cookies to fully cool on a wire rack before adding to an airtight container for storage. They can be stored at room temperature or in the refrigerator for up to 2 weeks.How to freezeAdd to an airtight freezer-safe container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator.