Place butter at room temperature and let it soften. (A well-creamed one is called pomade, but if you leave it in a lump, it won't melt on the outside and it won't melt inside.) Add sugar and mix it with a whisk until it doesn't get too sticky. (I don't have brown sugar, so white sugar.)

Beat in the eggs at room temperature and mix them three or four times. Never separate cold eggs, add little by little and mix well. The larger the amount of eggs, the more often you add and mix. Add vanilla oil now. If you don't have it, skip it. Dissolve the chocolate in a medium bath and let it cool slightly, then put it in the batter and mix it well. If it's too hot, the butter will melt, right? Cool to a temperature near room temperature.

Sift the flour, cocoa powder, baking powder, and salt twice and mix them with a spatula.

Mince pecans into appropriate sizes, then mix into dough. Mix in chocolate chips at this time, do not add all, leave a little and use to decorate the top.

Mix it well so that the powder doesn't fly, scoop it up with a spoon, and pan it out
Bake for 15 to 20 minutes in a preheated oven at 170 to 180 degrees Celsius. If you take out some pecans or chocolate chips and poke them on the top right before baking, they look more delicious than just mixing them. Temperature and time can vary from oven to oven. It can be soft right after it's baked, but when it hardens, it turns to the original strength of the cookie, so don't bake it hard right after it's served. (It'll be hard to eat.)

For some reason, ugly cookies look more affectionate and delicious. Of course, you can't make it pretty well, but if you cool it down at room temperature, it's crispy on the outside but soft and moist on the inside. I personally like the pecans because they don't have chunks in them. Pecans that may not be seen because they are mixed inside also play a role in making them look delicious if you poke them on top before baking. I think it would look delicious and cool if you grill it big and wrap it one by one.