• Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper. In a dry pan, toast your pecan pieces until crisp and aromatic. Leave in large uneven pieces. Set aside.
• In a bowl, whisk together flour, baking soda, and salt and set aside. In another bowl, whisk together brown and white sugar. Add melted cooled butter to the sugars and mix until well combined. Add egg and vanilla and whisk again until smooth. Gently fold in flour mixture with a rubber spatula. Fold in chocolate chips and pecan pieces. Place the bowl in the fridge for 10 minutes to ensure the butter is cold.
• Working with 2 tablespoons at a time, drop dough onto prepared sheets, spacing them 2-inches apart. Put 6 cookies on each sheet. They need space to spread.
• Bake cookies until edges are set but the centers are still a little soft, about 13-14 minutes, making sure to rotate the pans halfway through baking. Let cookies cool slightly on the sheet and then move them off the tray onto a cooling rack. Cookies can be stored at room temperature for up to 3 days.
  

TIP: The key to making sure the cookies are chewy is to avoid overbaking them. Pull them out of the oven while the centers are slightly underbaked. They will finish cooking on the sheet.