Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

Toast coarsely chopped pecans on a baking sheet for 8-10 minutes until fragrant and lightly golden.

In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition until smooth.

Whisk together all-purpose flour, baking soda, and salt in another bowl, then slowly mix into the wet ingredients.

Fold in the toasted pecans evenly into the cookie dough.

Drop rounded balls of dough onto baking sheets, leaving about 2 inches of space between each.

Bake for 10-12 minutes until edges are golden, but centers remain soft.

Cool on baking sheets for 5 minutes before transferring to wire racks.