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["Get your butter and eggs out and bring them up to room temperature. (overnight or several hours.", "In a stand mixer with a paddle attachment, beat butter and sugar on medium until mixture is fluffy. (It will look like a whipped mousse) It should take 4-5 minutes.", "While butter and sugar are being creamed, sift together flour, kosher salt, baking soda and baking powder.", "Add eggs one at a time. add vanilla.", "Fold in flour mixture 1/3 at a time by hand. Don't over stir. add chocolate chunks and pecans.", "CHILL DOUGH OVERNIGHT. (I have managed to bake after 2 hours to stop my family from whining...but really, overnight)", "Preheat oven to 375.
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Line 4 baking sheets with non-stick pan lining paper (like parchment paper but it has foil on one side)
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using a serving spoon, scoop out and place 6 cookies on each sheet", "Bake 12 minutes. Immediately after pulling out of the oven, sprinkle GENEROUSLY with the fine himalayian salt (think of it as sugar, not salt, if needed!)
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Let cool 2 minutes, then immediately move to a wire rack to finish cooling.", "Store in an airtight container. Believe it or not, these cookies just keep getting better the next day.", "NOTE: If you don't have a good spice shop handy, himalyayian salt can be found on-ine in a lot of places, but locally, I always find great prices at the TJ Maxx store in their food department. Usually $5.99 for a 6oz. shaker.", "NOTE: My husband LOVES these cookies but doesn't like the cookie dough raw...I think it has something to do with the way I whip and cream the butter and sugar together...raw, it just doesnt have that substanial ""feel"" and since he doesn't like it that way, no need to worry about raw eggs!"]
