Mix the flour, baking powder and salt together thoroughly and set aside.In a last mixing bowl, beat the butter until creamy.
Add both sugar and beat for another 2 minutes, then add the eggs and vanilla and beat just until mixed – don’t go crazy trying to make the batter smooth. You want everything to be mixed, but not it doesn’t need to be absolutely smooth.By hand or with lowest speed of mixer, add the flour mixture to the butter mixture and stir just until blended. Stir in all of the chips and the pecans.Line a cookie sheet with foil. Using a rounded tablespoon, scoop about 60 scoops of dough and arrange them on the cookie sheet without worrying about spacing. Cover loosely with plastic wrap and chill the scoops of dough overnight. When ready to bake, remove from the refrigerator.Preheat oven to 350 degrees F. and line a couple of baking sheets with nonstick foil or parchment paper.Arranging the cold cookie dough balls on baking sheets and let come to room temperature as the oven preheats.
Bake one sheet at a time on center rack for 15 minutes or until cookies are nicely browned.
Let cool on cooking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Alternatively, you can bake two sheets at a time using the middle and lower rack, but alternate about halfway through so that the cookies bake evenly.
