Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Using a stand blender with the paddle attachment or a handheld electric blender on medium speed, cream the butter and both sugars until light and fluffy, approximately 2-5 minutes.
Reduce the speed to low and add the flour, salt, and vanilla extract. Continue beating until incorporated. Reduce the speed to stir and add the chopped pecans reserving about 1/2 cup.
Using a 1 1/2 tablespoon scoop for equal measurements, roll the dough into balls and then roll them through the reserved chopped pecans.
Place them on the prepared baking sheet with a little space between them for warm air to flow. Press the balls fairly flat using the flat bottom of a glass or a glass Pyrex measuring cup.
Bake for 14-16 minutes or until lightly browned. Let the cookies cool for a few minutes before moving them to a wire rack to fully cool.
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