Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer or stirring by hand). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.

Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.

Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 30 minutes.

Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.

Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 10-13 minutes (at this point they're under done still but they will keep baking while the Rolo heats up). They should be almost done around the edges and just slightly glossy in the center.

Remove the pans from the oven and place an unwrapped Rolo in the center of each cookie. Return to the oven for 2-3 additional minutes, until the Rolo looks melty and the cookies are done. Immediately press a pecan on top the Rolo after removing pans from the oven.

Cool completely before removing from cookie sheets. Store cooled cookies in an airtight container for several days or freeze for a few months.