Step 1: Prepare the Butter

Place the softened butter in a large mixing bowl.

Beat it for approximately 1 minute until smooth and creamy.

Add the brown sugar and granulated sugar.

Continue beating for approximately 2–3 minutes, until the mixture becomes lighter and fluffy.

Properly creaming the butter and sugar helps create the ideal cookie texture.

Step 2: Add the Eggs

Add the eggs one at a time.

Beat well after each addition.

Add the vanilla extract and mix until incorporated.

The mixture should look smooth and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Salt

This ensures the leavening ingredients are evenly distributed throughout the flour.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture.

Mix on low speed or stir gently until just combined.

Do not overmix.

The dough should be thick and soft.

Step 5: Add the Pecans

Fold the toasted chopped pecans into the dough.

Make sure they are evenly distributed.

Reserve a few pecan pieces for decorating the tops of the cookies if desired.

Step 6: Chill the Dough

Cover the bowl and refrigerate the dough for approximately 30–60 minutes.

Chilling isn’t absolutely necessary, but it helps prevent excessive spreading and makes the cookies thicker and chewier.

It also gives the butter time to firm up again.

Step 7: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper.

Avoid placing cookie dough on a warm baking sheet because the butter can melt too quickly and cause excessive spreading.

Step 8: Scoop the Dough

Use a cookie scoop or tablespoon to portion the dough.

Place the dough balls approximately 2 inches apart on the prepared baking sheets.

For larger bakery-style cookies, use approximately 2 tablespoons of dough per cookie.

Step 9: Add Pecans

Press a few additional pecan pieces or pecan halves onto the tops of each dough ball.

This gives the cookies a beautiful bakery-style appearance.

Step 10: Bake

Bake for approximately 10–13 minutes.

The edges should be lightly golden while the centers still look slightly soft.

Don’t wait for the centers to become completely firm.

The cookies continue cooking on the hot baking sheet after they come out of the oven.

Step 11: Cool

Allow the cookies to cool on the baking sheet for approximately 5 minutes.

Then transfer them to a wire rack to cool completely.

If you love soft cookies, don’t leave them on the hot baking sheet too long.