makes 3 dozen
(the recipe can be halved)
1 cup (120 grams) pecan halves, toasted
1 cup plus 1½ tablespoons (250 grams) unsalted butter, room temperature, cut into ½” cubes
1 packed cup plus 2 tablespoons (200 grams) brown sugar
1 cup (200 grams) granulated sugar
1½ teaspoons vanilla extract
2 large eggs
4½ cups (560 grams) self-rising flour
1 teaspoon salt
9 oz. (260 grams) dark chocolate chips or chunks
Coarsely chop the toasted pecans and set aside. In a medium bowl, combine the brown sugar, granulated sugar, and salt. Place the butter in the bowl of a standing mixer fitted with the paddle attachment. Add the sugars/salt to the butter and beat on medium speed to combine, then increase speed to high, beating until the mixture becomes light and fluffy. Turn the mixer down to low and add the vanilla extract and the eggs, one at a time, beating well after each addition. With the mixer on low, gradually add the flour, beating just until combined, then beat in the chocolate chips and pecans, Turn off the machine, gently bring the dough together by hand; the mixture should come together easily. Use a medium ice cream scoop (or your hands) to form the dough into cookies about 1⅔ oz. (45 grams) each. Place the cookies on a parchment lined baking sheet and refrigerate for at least an hour before baking. (Don't skip this step or the cookies will not hold their shape.)
Preheat the oven to 400 degrees F.
When ready to bake, place the cookies 2½ inches apart on a parchment lined baking sheet, (or two baking sheets if you’re baking off all of the cookies.) The dough freezes beautifully; if you’re not serving a crowd, you can bake off any portion of the dough that you need and place the unbaked cookies in a Ziploc bag and freeze them.
Bake the cookies for 12 minutes, rotating the baking sheet(s) halfway through, until the cookies are golden brown and slightly cracked on top. Remove from the oven and set aside to cool on the baking sheet(s) for 10 minutes until firm, then transfer to a rack to cool completely. Store any leftovers in an airtight container.