In a large saucepan, melt the 2 TBS butter.
Add the chopped pecans and toast, stir regularly until the pecans are toasty and flavorful. About 5 minutes.
Remove from heat and let cool.
In a large bowl, add the 1 cup butter and sugars; combine well until creamy.
Add the eggs, buttermilk, vanilla, and orange zest; combine well.
In another bowl, add the flour, salt, and baking soda - whisk together
Add half the flour to the creamed butter/sugar mixture - stir together
Add the rest of the flour to the creamed butter/sugar mixture, and stir until completely combined. This will be a stiff dough.
Add the chopped butter toasted pecans and chocolate chips; stir in completely.
Cover and refrigerate for 1 hour but up to overnight.
Remove from fridge and preheat oven to 375 degrees.
Drop by rounded spoonfuls or cookie scoop onto a parchment lined cookie sheet.
Bake for 9 to 11 minutes
Remove from oven and let sit on cookie sheet for 2 minutes.
Transfer to cooling rack to finish cooling.
Continue until all cookies are baked or store in fridge until ready to cook more.