Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
Add pecans to a separate baking sheet and bake for 5 to 6 minutes, stirring halfway through to toast them.
1 cup chopped pecans/pecan pieces
In a medium bowl, whisk together the flour, salt, and baking soda, and set aside.
1¾ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon salt
Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
14 tablespoon unsalted butter
Add the sugars and vanilla to the butter and mix to combine.
½ cup granulated sugar, ¾ cup light brown sugar, 2 teaspoons vanilla extract
Add the egg and additional egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.
1 large egg, 1 large egg yolk
Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
Fold in the chocolate chips and toasted pecans.
1¼ cup semi-sweet chocolate chips, 1 cup chopped pecans/pecan pieces
Portion the dough out with a large cookie scoop and drop dough 3 inches apart on the prepared baking sheet. Top the dough with additional chocolate chips and pecans if desired for a more finished look.
Bake for 10 to 12 minutes, rotating halfway through. Remove from oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring to a wire rack.