1. On stove top over low heat, melt the bittersweet chocolate chips and butter together, stirring until smooth. Let it cool slightly.
2. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Gradually add the melted chocolate mixture into the egg mixture, stirring until smooth.
4. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture and mix until just combined.
5. If using, fold in the chopped pecans and mini semisweet chocolate chips into the cookie dough. Cover the batter and chill for 30 mins.
6. Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
7. Drop spoonfuls of cookie dough (via a 1.5 tablespoon cookie scoop) onto the prepared baking sheet, leaving space between each for spreading.
8. Bake in the preheated oven for about 8-10 minutes, or until the cookies have a slightly cracked appearance on the surface but are still soft in the center. Be careful not to overbake to get this look!
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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