2 & 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, slightly firm
3/4 cup dark brown sugar, lightly packed
3/4 cup granulated sugar
2 tsp vanilla extract
3-4 ounces each of three different chocolates
Several whole pecans (enough for one or two or three per cookie)
Preheat oven to 375°.
Mix together flour, baking soda, baking powder, and salt. Set aside.
Beat butter on medium-high speed until creamy, about 1 & 1/2 to 2 minutes. Add dark brown sugar and beat for 2-3 minutes. Add granulated sugar and beat for another 2-3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and beat for about 30 seconds. [I didn't beat things for quite the times called for, and everything turned out fine.]
Gradually add dry ingredients. Stir in chocolates.
Drop dough by tablespoonfuls onto baking sheets (ungreased or with Silpats) about 3 inches apart. Do not crowd cookies because they will spread. Place two or three pecans on top of each mound of cookie dough [I used just one per cookie...depends on your pecan-heaviness preference.]
Bake for 8-10 minutes, or until tops are just set and the edges are lightly browned.
Cool cookies for 4-5 minutes, then transfer to wire racks to cool completely.