Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the vanilla extract and eggs to the butter and sugar mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips and chopped pecans if using.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 9-10 minutes or until the edges are golden brown and the centers appear set but still soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This cooling step helps the cookies crisp up.
Once cooled, the cookie dough will have a crispy texture on the outside with a slightly chewy center.