Ingredients
3 cups (10.5 oz / 297 g) pecans
1 cup plus 2 tablespoons (9 oz / 255 g), unsalted butter, divided
1 teaspoon (6g) salt, divided
2 ¼ cups (10 oz / 287 g) spooned and leveled unbleached all-purpose flour
1 teaspoon (5 g) baking soda
1 ½ cups (10.5 oz / 298 g) sugar
1 teaspoon (5 ml) unsulfured molasses
1 tablespoon (15 ml) pure vanilla extract
2 large eggs (3.5 oz / 99 g)
2 cups (12 oz / 340 g) semisweet chocolate chips
Nonstick cooking spray, optional

Preparation

1. Arrange a shelf in the center of the oven and preheat the oven to 350℉ / 177℃.

2. Spread out the pecans on a baking sheet and roast until lightly browned, about 10 minutes. While they are hot, toss the nuts with 2 tablespoons of the butter (1 oz / 28 g) and ¼ teaspoon (1.5 g) salt.

3. When the nuts have cooled, place 1 ½ cups (5.25 oz / 149 g) of the pecans in a food processor with the steel blade and process with quick on/offs until very finely chopped to a coarse meal. The nuts will chop unevenly, so do not try to get every nut finely chopped, but watch the overall batch carefully—do not go to pecan butter.

4. In a bowl, beat together the pecan meal, flour, baking soda, and the remaining ¾ teaspoon (4.5 g) salt. Set aside.

5. In a mixer with the paddle attachment, beat the remaining 1 cup butter (8 oz / 226 g) with the sugar until light and fluffy. Beat in the molasses and vanilla. On the lowest speed, beat in the eggs. Beat in the flour-pecan meal mixture in several batches. 

6. Coarsely chop the remaining 1 ½ cups (5.25 oz / 149 g) pecans. Stir the pecans and chocolate chips into the dough. Work in with your hands, if necessary. Shape into several logs about 1 ½ inches (4 cm) in diameter, wrap well in plastic wrap, and refrigerate at least 1 hour or up to 36 hours if desired.

7. Turn up the oven to 375℉ / 191℃. Line a baking sheet with Release foil, nonstick side up, or parchment sprayed with nonstick cooking spray. Slice the dough into ½-inch (1.3-cm) slices. Keep unbaked dough refrigerated. Place on the baking sheet about 1 inch (2.5 cm) apart. Bake until the edges just begin to color, 9 to 11 minutes. Makes about 6 dozen cookies