Preheat the oven to 350 degrees F.
Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe courtesy of Trisha Yearwood