Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. This ensures that your cookies bake evenly.
Line your cookie sheets with parchment paper or silicone baking mats. This step helps prevent the cookies from sticking and makes for easy cleanup.
Combine the dry ingredients in a medium bowl. Mix together the flour, baking soda, and salt. Set this mixture aside; it will be added to the wet ingredients later.
Cream the butter and sugars in a bowl of a stand mixer. Add the unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 2 to 3 minutes until the mixture is smooth and creamy. Make sure to scrape down the sides of the bowl as needed to incorporate everything properly.
Add the eggs and vanilla. Crack in the eggs and pour in the vanilla extract. Beat again until well combined, about 1 minute. You want to make sure the eggs are fully incorporated.
Mix in the dry ingredients. Gradually add the flour mixture to the wet ingredients, mixing slowly to avoid a flour explosion. Continue until there are no visible patches of dry flour in the dough.
Fold in the chocolate chips and pecans. Gently mix in the chocolate chips and chopped toasted pecans. This step adds bursts of chocolate and nutty flavor to each cookie.
Scoop the dough onto the prepared sheets. Using a large cookie scoop, scoop out about 50 g of cookie dough for each cookie and place them on the baking sheets about 3 inches apart. Top each cookie dough ball with additional chocolate chips and pecans if you desire.
Bake in the oven for 9 to 12 minutes. Keep an eye on them; you want the edges to be set, while the center remains soft. This balance is key to a perfect cookie.
Cool and serve. After baking, remove the cookies from the oven and allow them to cool on the cookie sheets for about 10 minutes. This step helps them firm up a bit before transferring them to a wire rack or serving plate.
