Double Chocolate Chip Cookies with Pecans

Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F (190°C). 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, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy.

Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don't worry, it will come together). 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 in (5 cm) 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. The cookies will keep in an airtight container for up to 3 days.