How to Make Chocolate Pecan Chunky Cookies

• In the mixing bowl, add butter and both sugars. Beat on low speed until fully combined.
• Add the egg and beat again.
• Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift into a separate mixing bowl.
• Using a spatula, mix the batter. Then add chopped pecans and chocolate chips and mix again until all are combined.
• Using an ice cream scoop and a digital kitchen scale, if necessary, divide the batter into eight parts. These are chunky cookies, and they need to be big. Do not make the cookies smaller.
• Form balls from each part of the batter with your hands.
• Place the cookie balls on the baking sheet and cover them with plastic wrap.
• Refrigerate the cookie balls for 1-2 hours or overnight. You can also freeze the cookies for a few months in an airtight container.
• Bake cookies at 365^oF (185^oC) in a convection oven for 18-20 minutes. Bake in a regular oven on the "bake" setting at 350^oF (175^oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready by inserting a toothpick in the center, if necessary. Cookies need to be light brown on top.
• After baking cookies, remove them to the wire rack and let them cool to room temperature. You can also decorate them with melted chocolate and pecans.