In a medium bowl, beat the butter with the sugar and salt on medium speed until light and fluffy, about 3 minutes.
Beat in the vanilla. Reduce the speed to low and incorporate the flour, scraping the sides and bottom of the bowl until the dough just comes together.
Add the pecans and mix until they are thoroughly blended in and lightly broken up.
Divide the dough in half and form it into two 2 inch thick logs. Wrap them tightly in plastic wrap and refrigerate for at least 1 ½ hours, or up to 24 hours. Refrigerate until you can cut through the logs without the dough sticking to the knife.
Once chilled, cut the dough into ¼ inch thick slices and arrange them on the baking sheets about 2 inches apart.
Bake for 25 – 30 minutes, until the cookies are lightly golden around the edges and on the bottom. Shift the baking sheets halfway through to cook evenly. Let the cookies cool before dipping or drizzling with the chocolate sauce.
These cookies can be stored in an airtight container for up to 3 days, or frozen for 3 months.
Chocolate Sauce
Melt the butter over a double broiler.
Whisk in the cocoa followed by the vanilla extract. Add the sugar ¼ cup at a time. Whisk over low heat until sugar is dissolved.
Using a spoon or honey dipper, drizzle the hot chocolate sauce over the cookies, or, hold the cookie between your thumb and index fingers, carefully dip one end of the cookie into the slightly cooled sauce and place back on the baking sheet to cool completely.
