Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Pour chocolate chips on top. In the oven toast the chopped pecans with 2-3 tablespoons butter. When butter is completly melted, remove from oven and pour over the chocolate chips and stir. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove and place on wire racks to cool completely.
Combine flour, baking soda, and salt in small bowl. Beat butter, sugar, brown sugar, and vanilla in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture until fully incorporated. Pour chocolate chips on top.
In the oven toast the chopped pecans with 2 tablespoons butter. When butter is completely melted, remove from oven and pour over the chocolate chips and stir.
Drop cookie dough onto ungreased cookie sheet by using either a rounded tablespoon or an ice-cream scoop to help make uniform cookies. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove and place on wire racks to cool completely.
