Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Once melted, add in the chopped pecans along with a pinch of salt. Stir frequently as they toast for about 5-7 minutes until golden and fragrant. Remove from heat and allow to cool.

In a mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer at medium speed for about 3-4 minutes until light and fluffy.

Add the large eggs and vanilla extract to the creamed mixture and beat on low speed until well combined. Scrape down the sides of the bowl.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the cooled toasted pecans using a spatula.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets and bake for 11-13 minutes.

Let the cookies sit on the baking sheet for 5 minutes to firm up, then transfer to wire racks to cool completely.