1 3/4 c. sifted all-purpose flour
1/4 tsp. baking soda
1/2 lb. (2 sticks) butter
1 tsp. vanilla extract
1 c. granulated sugar
1/2 c. dark brown sugar, firmly packed
1/3 c. unsweetened cocoa
2 tbsp. light cream
3 1/2 oz. (1 c.) pecans, cut in pieces
6 oz. (1 c.) semi-sweet chocolate morsels

Set oven to 350°F.

Bake 12 to 13 minutes. Cut aluminum foil to fit cookie sheets.

Sift together flour and baking soda; set aside. In large bowl of electric mixer, cream butter. Add vanilla and both sugars and beat to mix well. On low speed, add cocoa and beat to mix. Then mix in cream and on low speed add sifted dry ingredients, scraping bowl with rubber spatula, beating only until mixed.

With wooden spoon, stir in pecans and chocolate morsels. Use rounded teaspoonful of dough for each cookie. Place 1 1/2-inches apart on aluminum foil on cookie sheets. Will spread during baking. Cookies will feel soft and not done, but do not overbake. Cookies will flatten. Transfer to cooling rack using spatula.