Start by toasting your pecans in the oven. Turn the oven to 350 degrees Fahrenheit. Layout a layer of pecans on a baking sheet. Cook for 6-8 minutes to toast your nuts. Set on the counter to cool down.

In a sifter, you will add your flour, salt, baking soda, and sift into a bowl. Set aside.

Now in a stand mixer or with a hand mixer cream your softened butter and granulated sugar and brown sugar. This will take 2-3 minutes to cream it up.

Now you will incorporate the egg and vanilla into the mixture, as well as the dry ingredients. Try not to overmix the batter.

When the batter is creamy, fold in the toasted chopped pecans.

Wrap cookie dough up, and refrigerate for 2 hours to help the dough get nice and chilled.

When you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Use a cookie scoop to scoop up even cookies.

Top with a pecan half if you would like, and bake 9-11 minutes or until the cookies are done.

Remove cookies and carefully place them on a cooling rack to cool down.