In a bowl of a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.

In a separate bowl, whisk the flour, cinnamon, and salt together until combined.

Set the stand mixer on low speed, and slowly add the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped pecans.

Turn the dough out onto a well-floured work surface and, with floured hands, divide into two. Shape each half into a 2.5-inches diameter log.

Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours and up to 5 days, you can freeze the logs for up to 2 weeks.

Preheat oven to 350°F/177°C. Line two large baking sheets with parchment paper; Set aside.

Remove logs from the refrigerator, Slice each log into 20 equally thick cookies and place cookies on baking sheets about 1 inches apart. Bake the cookies for 8-12 minutes or until golden brown around the edges. Let cookies cool completely before serving, or you can decorate the cookies with melted dark chocolate.

For the chocolate decoration:

Place the chopped chocolate in a heatproof bowl and melt in microwave in 30-second increments, stirring after each increment until completely melted and smooth. Dip each cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet.

Place the baking sheet into the refrigerator to help the chocolate set.