# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, melted and slightly cooled
05 - 2 cups packed light brown sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
→ Add-Ins
08 - 1 1/2 cups chopped pecans, toasted
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat melted butter and brown sugar until smooth and creamy.
04 - Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
05 - Gradually add the dry ingredient blend to the wet mixture, stirring until just combined.
06 - Fold the toasted pecans gently into the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set and centers appear slightly underbaked.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
