Finely chop the pecans. Place the butter and powdered sugar in the bowl of a stand mixer. Beat on low speed to blend, then increase speed to medium and beat until soft and light. Add pecans and beat until distributed, scraping down the sides of the bowl as needed. Add the salt, vanilla, and flour and beat on low speed to blend. Add the chocolate chips and beat on low speed until distributed, scraping the sides of the bowl as needed.

Bake the cookies on upper-third and lower-third racks of oven, switching pan positions halfway through cook time, until cookies feel firm to the touch and are golden on the undersides, 28-30 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Let the cookies cool on baking sheets for 5 minutes.

Place the powdered sugar in a medium bowl. Roll a few warm cookies at a time in the powdered sugar, then transfer to cooling racks. The sugar will appear to melt into the cookies. Let cool completely, about 30 minutes.

Roll the cool cookies in powdered sugar a second time. This time, the sugar will remain on the cookies’ surface.

Serve the cookies immediately, or store in an airtight container at room temperature for up to three days, or freeze for up to one month.