Preheat oven to 350 degrees.
Lay pecans on a baking sheet and bake for about 7 to 10 minutes or until pecans are fragrant. Let cool, then chop.
Whisk together the flour, salt and baking soda. Set aside.
In the bowl of a stand mixer, beat butter with both sugars until pale and fluffy, 3-4 minutes. Scrape sides of bowl and beat in egg and yolk, mixing just until incorporated. Beat in vanilla.
Reduce speed to low and gradually add flour mixture, beating until just combined. Stir in the toasted chopped pecans and chips
Divide dough into 10 equal size mounds, then press to about 3/4 inch thickness to make disks. You can bake right away, or place them on a plate lined with plastic wrap and cover and chill for a few hours.
To bake, arrange on baking sheets and press down flat. Bake one sheet at a time, 5 cookies per sheet, for about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely.