Begin by placing the salted butter in a microwave-safe bowl. Microwave the butter in 15-second intervals until partially melted, then stir until completely melted and smooth.

In the same bowl with melted butter, whisk together the dark brown sugar and granulated sugar until well blended and smooth. Add in one room-temperature egg and one teaspoon of vanilla extract, mixing thoroughly.

In a separate mixing bowl, whisk together 1 ½ cups of bread flour, one teaspoon of salt, and ½ teaspoon of baking soda until evenly combined.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in 1 cup of chocolate chunks and ½ cup of chopped pecans into the dough, ensuring they are evenly distributed.

Cover the bowl with plastic wrap and refrigerate the dough for at least one hour.

About 15 minutes before baking, preheat your oven to 375°F (190°C).

Once chilled, remove the dough from the refrigerator and roll chilled dough into balls, about 2 tablespoons each. Place them on a lined baking sheet.

Place the baking sheet in the preheated oven and bake for around 10 minutes, watching for golden edges.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.