1 3/4 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/2 pound (2 sticks) butter
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/3 cup unsweetened cocoa
2 tablespoons light cream
1 cup pecans halves, broken (large chunks)
1 cup (about 6 oz) semisweet chocolate chips

Preheat to 350°F. Combine flour and baking soda.

In a large mixing bowl on medium speed of mixer, beat together butter and sugar (s) until creamy.

On low speed, add cocoa and beat for 30 seconds. Beat in the cream and slowly add the flour mixture, stopping to scrape down the bowl occasionally. Beat only until mixed (about 30 seconds).

Using a large spoon or spatula, stir in the nuts and chocolate chips.

Drop cookies by the rounded teaspoonful onto a parchment or silicone-lined baking sheet (or unlined sheet lightly sprayed with non-stick spray). Cookies will spread during baking; leave a space of 2 inches between each cookie.

Bake for 12 - 13 minutes. Remove baking sheet from oven and let cool for 1 to 2 minutes, then use a thin metal spatula to gently lift cookies to a wire rack to cool. Be careful not to overbake - cookies will be soft and seem undone but will firm up as they cool.