Double Chocolate Chip Cookies

Source: "The Sweeter Side of Amy's Bread"

Ingredients:
1 5/8 cups Unbleached all purpose flour
3/8 cup cocoa powder
1 1/4 tsp baking soda
1/8 tsp Kosher salt
2 1/4 cups semisweet chocolate chips
1 cup unsalted butter, slightly softened
1/2 cup dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup pecans, toasted, chopped

Directions:

1. Position one rack in the top third of the oven, one rack in the bottom third of the oven, and preheat the oven to 350 degrees F. Line the cookies sheets with baking parchment.
2. In a bowl, add the flour, cocoa powder, baking soda, and salt and whisk together.
3. In a glass bowl, melt 1 1/2 cups of the chocolate chip in a microwave oven at 50% power for 3 mins. Stir them to make them smooth, then set aside to cool.
4. In another bowl, using an electric mixer with a paddle attachment, cream together the butter and sugars on medium speed for 2 minutes, or until light and fluffy, scraping the sides and bottom of the bowl frequently. Pour in the melted chocolate and continue mixing until the mixture is uniform in color. The chocolate should be pourable but not hot, or the butter will melt. Gradually add the eggs and the vanilla, mixing until everything is well combined.
5. With the mixer on low speed, add the dry ingredients in stages. Mix only until everything is well combined. Scrape the sides and bottom of the bowl frequently. There should not be any pockets of dry flour left in the dough. Add the remaining chocolate chips and the pecans and continue mixing at low speed until the chips and nuts are evenly distributed. Chill the dough in the refrigerator until it is firm but not hard.
6. Using a large soup spoon, a metal ice cream scoop, or your clean hands moistened with water, scoop out big balls of dough, placing 6 balls on each prepared cookie sheet. Each ball of dough should weigh approximately 90 g/3.17 oz each. If you don't have a scale, use a scant 1/2 cup to estimate the size. The dough balls should be about 2 1/4 inches in diameter. Press each ball very lightly on the top, just to level the top of the ball. Do not flatten the ball. Bake the cookies for about 18-20 minutes, rotating the cookie sheets halfway through the baking time. These cookies will spread a lot during baking. They should be just set when done.
7. Cool the cookies on the sheets for 5 minutes, then move them to a rack and cool completely before serving.