Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add 2 eggs and 2 teaspoons of vanilla extract and mix on low speed until smooth.

Whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt in a separate bowl.

Gradually mix the dry ingredients into the wet mixture without overmixing.

Fold in 1.5 cups of semi-sweet chocolate chips and 1 cup of coarsely chopped pecans then mix gently.

Chill the dough in the refrigerator for at least 30 minutes.

Use a cookie scoop to drop rounded tablespoons of the dough onto the prepared baking sheet.

Bake for 10-12 minutes until the edges are golden brown and the centers are soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.