Add flour to wet ingredients, half at a time, mixing until just combined.
Fold in milk chocolate chips and chopped pecans.
1/2 cup milk chocolate chips, 1/3 cup pecans, chopped
Using a 2 TBS cookie scoop, scoop dough onto lined baking sheets at least 2 inches apart.
Bake for 9 minutes, rotating the pan halfway through. Cookies will puff up slightly while baking, but will fall when cooling. Remove cookies from the oven as soon as the tops start to brown, avoid over-baking.
Let cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.