How to Make It
In the bowl of a mixer, cream together butter, granulated sugar, and brown sugar for 5 minutes, scraping down the sides of the bowl as needed. Add vanilla and beat for another minute.
Add flour and salt; mix on low until just combined. Add chocolate chips and pecans; stir to combine.
On a piece of plastic wrap, place half of the dough and use your hands to shape the dough into a 1 3/4-inch thick log. (Note: the dough will be very crumbly and that’s perfectly fine.) Wrap the log in the plastic wrap, and repeat process with a second piece of plastic wrap and remaining cookie dough. Roll the wrapped logs on the counter to ensure that they are rounded, and refrigerate both logs for at least 2 hours.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove cookie dough from plastic and using a sharp knife, cut the logs into 1/2-thick rounds. If a round cracks or starts to break apart, simply press it back together with your fingers. Place rounds onto the prepared baking sheet.
Bake, rotating halfway through, until the edges just begin to brown, about 14 minutes. Allow to cool completely before serving.