Instructions:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

Add the eggs and vanilla extract to the butter mixture, and beat until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the toasted pecans, ensuring they're evenly distributed throughout the dough.

Cover the dough with plastic wrap and chill in the refrigerator for 30-45 minutes to make it easier to handle.

Preheat the oven to 350°F (175°C) and line a cookie tray with parchment paper.

Once chilled, scoop out small portions of the dough and roll them into balls. If desired, roll each dough ball in granulated sugar for extra flavor and texture.

Place the dough balls on the prepared cookie tray, spacing them about 2 inches apart. Alternatively, you can shape the dough into logs and slice it into rounds.

Bake the cookies in the preheated oven for 11-14 minutes, or until they're golden brown and firm along the edges. The centers will be poofy but will deflate as they cool.

Allow the cookies to cool on the tray for 2 minutes before transferring them to a wire rack to finish cooling completely. Store in an airtight container to maintain freshness.

For the best results, consider using brown butter for a deeper flavor profile, or caramelize your pecans with butter and brown sugar for an extra touch of sweetness. Using high-quality vanilla extract can also enhance the overall taste of the cookies.

Remember to store your cookies in an airtight container to keep them fresh and delicious for days!