These cookies have a chewy center, crunchy edges and are studded with dark chocolate, milk chocolate, & bits of toasty pecans. The perfect cookie!
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, mix the butter on low until smooth. Add in both sugars and cream on medium-low speed until lighter in color and fluffy, about 4-5 minutes. Add in the eggs one at a time, mixing until each is fully incorporated. Add in the vanilla and mix until incorporated.
Add in the flour mixture in 2 additions, mixing each addition on low speed until the flour is just incorporated. Stir in the pecans and both chocolates by hand.
Refrigerate the dough overnight, or up to 48 hours, before baking.
When ready to bake, preheat the oven to 360 degrees Fahrenheit (I like the color that this temperature gives the cookies without crisping them up too much). Line three baking sheets with parchment paper.
Scoop 2 tablespoon-sized balls of dough onto the prepared sheets spacing them evenly. Sprinkle the tops lightly with flaky sea salt. Bake the cookies one sheet at a time, until golden on the edges, about 12-14 minutes. Remove from oven, after a minute or two slide the cookies on the parchment onto a cooling rack and cool.
If you don't want to bake all the cookies at the same time, they freeze really well! After the dough has sat in the fridge for a while go ahead and scoop dough onto a lined baking sheet and pop it in the freezer. Once the dough balls are completely frozen through, pop them in a zip top freezer bag and store until you need a cookie. This way you can bake of a couple of fresh cookies whenever you need them! Just don't sprinkle with the flaky salt until you're ready to bake and add a few minutes to the bake time!