Ingredients
2¼cupsall purpose flour,plus 2 tbsp, spooned into measuring cup, leveled-off with knife
1tspbaking soda
½tspsalt
¼cupcocoa powder,plus 2 tbsp
1cupunsalted butter,(2 sticks), softened
1cuplight brown sugar,packed
¾cupgranulated sugar
1tspvanilla extract
2large eggs
2cupssemisweet chocolate chips,best quality, such as Ghirardelli or Guittard
1cuppecans,chopped
Preparation
Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy. Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined. Mix in the chocolate chips and pecans.
Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle.
Roll the dough into tablespoon-sized balls and place on the prepared baking sheets about 2 inches apart.
Bake for 8 to 10 minutes or until the cookies are puffed.
Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Serve and enjoy!
