Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt; whisk until well integrated.

Using a stand mixer, cream together the room temperature unsalted butter and brown sugar at medium speed for about 4 minutes until light and fluffy.

Add in the eggs and vanilla extract, mixing on medium-low speed for 1-2 minutes until well combined.

Gradually mix in the flour mixture until just combined, then fold in the chopped toasted pecans by hand.

Using a 2-tablespoon cookie scoop, portion out the dough and roll each scoop into a ball; place on prepared baking sheets 2 inches apart.

Bake for 16 to 20 minutes until lightly golden around the edges and just set in the center.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a cooling rack.