**Prepare the Pecans:** Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–7 minutes or until fragrant. Let them cool completely.
**Mix the Wet Ingredients:** In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
**Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
**Add the Pecans:** Gently fold in the toasted pecans.
**Shape the Cookies:** Scoop the dough into 1 1/2-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
**Bake:** Bake in the preheated oven for 10–12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
