Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Line 2 cookie sheets with parchment paper or silicone baking mats.

In a medium bowl, combine flour with baking soda and salt. Set aside.

In a bowl of a stand mixer, cream butter with sugars until smooth and creamy (2-3 minutes). Stop to scrape the sides of the bowl as needed.

Add the eggs, and vanilla extract, and beat again until the eggs are well incorporated (about 1 minute).

Add the dry ingredients to the wet ingredients, and mix slowly (to avoid a flour storm) until there are no visible patches of dry flour in the dough.

Mix in chocolate chips, and chopped pecans.

Using a large cookie scoop (2 tablespoon), scoop out 50 g cookie dough balls onto the prepared cookie sheets about 3 inches apart. Top each cookie dough ball with chocolate chips and pecans.

Bake in the preheated oven for 9-12 minutes, or until the edges are completely set and the center still soft. Remove from the oven, allow to cool on the cookie sheets for 10 minutes then serve. Or allow to cool completely before serving.