Preheat oven to 325 degrees.
In a medium saucepan melt butter and 6 ounces of chocolate chips over medium heat until smooth. Let cool.
In a small bowl, whisk eggs and sugar until light yellow and well incorporated.
Stir in vanilla and mix well.
In a medium bowl, whisk whole wheat flour, cocoa powder, baking powder, and sea salt.
Add cooled chocolate mixture to the eggs and stir.
Slowly add flour mixture to wet ingredients and mix until blended.
Fold in pecans and chocolate chips.
Drop by the teaspoon onto lined baking sheets (dough will be sticky and messy).
Bake for 12 minutes, rotating halfway through.
Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.