Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and light in color (about 2–3 minutes with a mixer on medium).

Beat in the vanilla extract and then add the eggs one at a time, mixing briefly after each until combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until everything comes together.

Fold in the milk chocolate chips and chopped pecans with a spatula, distributing them evenly through the dough.

Drop rounded tablespoon-sized dollops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10–12 minutes, checking at 10 minutes; the edges should be golden brown and centers set but still soft.

Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.