Servings: 24 cookies

1 cup unsalted butter, softened 1 cup unsalted butter, softened
1/3 cup granulated sugar ⅓ cup granulated sugar
1/3 cup packed light brown sugar ⅓ cup packed light brown sugar
2 teaspoons vanilla extract 2 teaspoons vanilla extract
2 cups all-purpose flour 2 cups all-purpose flour
1/2 teaspoon salt ½ teaspoon salt
1 cup chopped pecans 1 cup chopped pecans

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in vanilla. Gradually add flour and salt to the butter mixture, mixing until combined.
Fold in chopped pecans.
Shape the dough into 1-inch balls and place on the prepared baking sheet, flattening slightly.
Bake for 12 to 15 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.