Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
Toast the pecans in the oven until they are slightly dark in color. Approximately 5-10 minutes. Remove from heat and allow to cool. Chop into small pieces.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl beat softened butter, granulated sugar and brown sugar using an electric mixer or KitchenAid. Mix together approximately 3-4 minutes until extra light and fluffy.
Beat in egg and vanilla until fully combined.
Add dry ingredients to the butter and sugar mixture. Mix on low taking care not to overmix the batter.
Using a spatula, fold in two cups chocolate chunks or chocolate chips. Add chopped toasted pecans and mix until evenly distributed.
Using a cookie scoop or tablespoon, scoop dough onto prepared baking sheets. Leave rounded for thicker cookies or press down gently for flatter cookies.
Bake in 350° preheated oven for 16-18 minutes until golden brown and crunchy. Leave in an extra minute or two for extra crunchy chocolate chip cookies.
Allow cookies to cool on baking sheet for several minutes before transferring them to a wire rack to cool completely.