Preheat the oven to 350°F and line 2 sheet pans with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

In your mixer’s bowl, beat the melted butter, light brown sugar, and granulated sugar on medium speed until the mixture has lightened in color. Gradually add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Reduce the mixer to low and gradually add the flour mixture and pecans.

Scoop heaping tablespoons of cookie dough onto a sheet pan and top each with a pecan. Refrigerate the cookie dough for one hour to rest.

Arrange the dough onto the sheet pans, leaving about 2 inches between each. Bake for 11 to 13 minutes until the edges are firm.

Transfer the cookies to a cooling rack and let them cool.