Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures that the cookies won’t stick while baking and makes clean-up a breeze.

In a large bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer. Mix until the butter is smooth and fluffy. Then, add in the vanilla extract and beat until fully combined.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough starts to come together. Be careful not to overmix; you want a crumbly, but cohesive dough.

If you're adding pecans, now is the time to fold them into the dough. You can also add chocolate chips here for an extra chocolaty bite. Mix them in gently using a spatula or spoon.

Using a cookie scoop or tablespoon, take small portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 15-20 minutes or until they are firm and slightly golden on the bottom. Keep a close eye on them; the cookies are done when they have a slight crackle on the surface.

As soon as the cookies come out of the oven, let them cool for about 5 minutes on the baking sheet. While they are still warm, roll them in powdered sugar until they are fully coated. This adds that signature wedding cookie dusting and an extra touch of sweetness.

Transfer the cookies to a wire rack to cool completely. After they’re fully cooled, give them another light dusting of powdered sugar for that extra, festive look.