In a small saucepan, melt 2 tbsp butter and add chopped pecans. Coat well.

Pour the coated pecans into a separate bowl and set aside.

Melt remaining butter (4 tbsp) over medium heat, and pour into a bowl with both sugars. Mix, then add egg. Mix until all ingredients are well-combined.

Next, sift flour, salt and baking soda and add to your wet ingredients.

Fold in coated pecans, followed by the chocolate chips.

Cover bowl in plastic wrap, and chill in the fridge for a minimum of 1 hour.

Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper.

Drop mounds of cookie dough (about 1 ½ inches in diameter) onto the lined cookie sheet. Roll into spheres.

Bake for 8 to 10 minutes and allow to cool before serving.