Soften the butter as described in the post.

Preheat oven to 375 F.

Line a baking sheet with parchment paper and lightly spray with cooking spray.

Sift and mix the flour, baking soda and salt. Set aside.

In a different large bowl, mix together the butter and sugar until they are combined and smooth.

Add in the eggs one at a time and use a beater to beat until the mixture is creamy. Then add in the second egg and beat until creamy.

Then add in the vanilla and beat until creamy.

Add half the flour to the wet mixture. Beat on low until combined.

Add the last of the flour and beat on low until combined.

Use a heavy wooden spoon to stir in the chocolate chips and pecans.

If you used melted butter, roll the dough into balls then place on parchment. If not, just drop by tablespoon into mounds on the parchment.

Be sure to space the dough out so that the cookies have room to spread. The more dough you use per cookie, the fewer you get in the overall batch.

Bake for 9 minutes or until they are lightly golden in color on the bottom. Add one or two minutes if the center of the cookies have the "shine" of wet dough.

They will continue baking on the tray, so take them out sooner rather than later if you are using an unfamiliar oven.

Place them on a wire cooling rack or plate to firm up and cool before eating.