Preheat oven to 375 place rack in middle of oven.

In a bowl add flour measured by weight, add baking soda and stir together to mix.

Break pecans by hand into large pieces and measure. set aside

Slowly melt and brown ONLY 10 tbsp of the butter in a bright bottomed pan over LOW heat. watch carefully and stir until the small bits in the bottom of the pan turn to light toast color. REMOVE FROM HEAT IMMEDIATELY. pour in cool mixer bowl and add remaining 4 tbsp of butter. whisk slowly till butter melts.

Add sugar, brown sugar, and whisk 2 minutes.

Add salt, vanilla, egg plus egg yolk and whisk till smooth.

Very important. do not shortcut the next steps.

Scrape sides and bottom of bowl with spatula and let mixture sit 3 full minutes.

Whisk on high 3 minutes

Scrape bowl and Wait 3 minutes

Whisk on high for 3 minutes

Scrape bowl and Wait 3 minutes

Whisk on high for 3 minutes

Replace whisk with beater blade. Then gradually add flour mixture till well blended.

Stir in chocolate chips and pecans.

Scoop 3 tbsp into ball and place on parchment paper 2 inches apart. only 8 cookies per full cookie sheet pan.

Bake one tray at a time in middle rack of oven for 12 to 14 minutes.

Let cool on cookie sheet for 30 minutes then finish cooling on wire rack.