Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a mixing bowl, cream the softened unsalted butter with light brown sugar and granulated sugar until light and fluffy.

Add the eggs one at a time and mix until fully incorporated, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, sea salt, and ground cinnamon.

Gradually blend the dry ingredients into the wet mixture until just combined.

Fold in the toasted pecans using a spatula.

Scoop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-14 minutes until edges are light golden and centers are soft.

Let cookies cool on baking sheets for 3 minutes before transferring to a wire rack.