Toast the pecans by melting 2 tablespoons of unsalted butter in a skillet over medium heat. Add chopped pecans and pinch of salt, toasting for 5-7 minutes until golden brown.

In a large bowl, cream together 1 cup unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar using an electric mixer for 3-4 minutes until fluffy.

Add 2 large eggs and 1 teaspoon vanilla extract, mixing on low speed for 1-2 minutes until smooth.

In another bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet mixture until just combined.

Fold in the cooled toasted pecans gently using a spatula.

Preheat oven to 350°F (175°C). Scoop dough onto a baking sheet lined with parchment paper, spacing 2 inches apart. Bake for 11-13 minutes until edges are golden and centers are soft.

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.