Preheat your oven to 350°F (175°C). This step is crucial for achieving the perfect cookie texture—crispy on the edges and soft in the center.

Whisk together the flour, baking soda, and salt in a bowl. This dry mixture sets the foundation for your cookie dough, ensuring even distribution of the leavening agent.

Cream the softened butter with both granulated and brown sugars in a separate bowl until fluffy. This typically takes about 2-3 minutes and adds wonderful airiness to the dough.

Beat in the room temperature egg and vanilla extract until the mixture is smooth. You'll notice a beautiful glossy texture forming—this adds richness to your cookies!

Gradually mix in the dry ingredients until just combined. Be careful not to overmix; you want a tender, melt-in-your-mouth cookie, not a tough one.

Fold in the semi-sweet chocolate chips and chopped pecans gently. This is where the magic happens! Each bite will be a delightful mix of chocolatey sweetness and nutty crunch.

Scoop the dough onto parchment-lined baking sheets, placing them about two inches apart. This ensures they have enough room to spread while baking.

Bake for 10-12 minutes. Keep an eye on them! You’re looking for golden edges with soft centers, which mean they’ll continue to bake a little while cooling.

Cool the cookies on the baking sheet briefly before transferring them to wire racks. This resting time helps them firm up perfectly while maintaining their soft middle.