Incorporate dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing — this keeps the cookies soft instead of dense.
Fold in chopped pecans: Using a spatula, gently fold the chopped pecans into the dough until evenly distributed. The nuts add a rich, buttery crunch to each bite.
Shape the cookies: Use a medium cookie scoop or tablespoon to portion the dough into evenly sized balls. Place them on the prepared baking sheets, spacing about 2 inches apart to allow for spreading during baking.
Add the pecan topping: Press one pecan half gently into the top of each cookie dough ball. This not only adds texture but also gives the cookies a beautiful, classic look.
Bake to perfection: Place the trays in the preheated oven and bake for 10–15 minutes, or until the cookies are golden brown around the edges and slightly soft in the center. The centers will continue to firm up as they cool, giving that perfect chewy interior.
Cool and serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
