Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer with paddle attachment, beat butter and sugars until fluffy, about 2-3 minutes.
Beat in egg, 3 Tbsp water and vanilla.
In a separate bowl, whisk together flour, salt and baking soda.
On low speed, gradually add flour mixture to butter mixer beating until combined.
Stir in pecans and chocolate chips.
Using a spring loaded scoop, scoop dough and place 2 inched apart onto sheet pan. There should be about 6 cookies per sheet for a 3 oz. scoop.
Spray a piece of parchment or wax paper with cooking spray and press down slightly on each cookie.
Bake until golden brown, 12-15 minutes. Let cool on pans for a couple minutes before removing cookies to a cooling rack to cool completely.
