Instructions:

In a mixing bowl, whisk together the cooled melted butter, brown sugar, and white sugar until well combined. This should create a smooth mixture.

Add the eggs and vanilla extract to the butter-sugar mixture, and continue whisking until the mixture is smooth and creamy.

In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a sticky batter forms.

Gently mix in the toasted pecans until they're evenly distributed throughout the dough.

Cover the dough and chill it in the refrigerator for at least 1 hour or overnight to allow the butter to solidify and the flavors to meld.

Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.

Scoop about 1.5 tablespoons of chilled dough for each cookie and place them onto the prepared baking tray, leaving space between each scoop.

Bake in the preheated oven for 13-16 minutes, or until the edges are golden brown and the center is slightly puffy.

Remove the cookies from the oven and let them sit on the baking tray for 5-10 minutes before transferring them to a cooling rack to cool completely.