Pecans: Spread chopped pecans in a single layer on a cookie sheet. Toast in a 350°F oven for 6-8 minutes or just until fragrant. Cool completely.
Cookie Dough: In a medium size mixing bowl, use a whisk to sift together the flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl, use an electric mixer to cream together butter, light brown sugar, granulated sugar and vanilla extract. Beat until fluffy and light beige in color, around 2 minutes.
Add eggs one at a time beating well after each addition.
With mixer on low speed, gradually add sifted dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 30-60 seconds.
Using a large spoon or spatula mix the chopped pecans and bits-o-brickle into the dough by hand until evenly distributed. Cover and chill for at least 1 hour.
Bake: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Use a 1 1/2 Tbsp ice cream or cookie scoop to divide the dough. Place mounds onto the cookie sheet 2 inches apart.
Bake in batches for 14-16 minutes or until golden. [Keep the dough chilled between batches.]
Cool on the pan for 3 minutes then remove to a cooling rack to cool completely.