Melt 2 tablespoons of butter in a medium skillet over medium heat. Add your chopped pecans and cook for about 5 minutes, stirring occasionally, until they turn fragrant and slightly golden.

Remove the skillet from heat and set aside to cool.

In a medium bowl, whisk together your bread flour, salt, and baking soda.

In a large mixing bowl, beat your melted butter, brown sugar, and granulated sugar together until the mixture lightens in color.

Mix in your egg, egg yolk, buttermilk, and vanilla extract until just combined.

Add your dry ingredient mixture into the wet ingredients in two separate additions, mixing until just combined after each.

Using a rubber spatula, fold in your cooled toasted pecans and chocolate chips until evenly distributed.

Cover your bowl and chill the dough in the refrigerator for at least 1 hour.

Once your dough has chilled, preheat your oven to 375°F and line your baking sheets with parchment paper.

Use a 1.5 tablespoon cookie scoop to portion the dough evenly onto your prepared sheets.

Bake your cookies for 9 to 11 minutes, watching for a golden brown color around the edges.

Let your cookies rest on the baking sheet for about 2 minutes before transferring them to a wire rack.