Let butter sit out at room temperature until softened.
Cream together butter and sugar until well combined, and then add vanilla extract and blend well.
Pour 3 1/2 cups of the flour and the salt over the creamed mixture, and combined the flour and salt together on the top before combining the dry ingredients with the rest. Stir until everything is just combined (no need to over-mix).
If the dough is a little thin, add more flour. Fold in pecans.
Pull the dough out, form into a ball in your hands, and place back in the bowl. Cover bowl and refrigerate for 45-60 minutes.
Pull out of the fridge and preheat oven to 350. Meanwhile, roll the dough out onto a cutting board about 1/2-inch thick.
Cut into any shape you'd like (I seriously used the top ring of a mason jar lid for my circles) and place them onto an ungreased baking sheet.
Bake for 20-25 minutes, until bottoms are a light golden brown.
Cool for 30 minutes.
Melt chocolate chips in a small bowl in thirty second increments in the microwave, stirring in between.
Dip cooled cookies into the chocolate to coat one side, and place the cookies back onto the baking sheet until the chocolate cools.