These cookies are delicious! And definitely greater than the sum of their ingredients.

2 sticks unsalted butter, softened
1 cup white sugar
1 cup dark brown sugar
1/2 teaspoon regular salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder
1 teaspoon baking powder
2 1/4 cups flour
1 cup semi-sweet chocolate chips
1 cup pecans, toasted and chopped
Dash of coarse sea salt

Variation: Use dried cherries instead of chocolate chips, and pistachios instead of pecans. (Inspired by cookies at the Gluten Free Epicurean in Vancouver.)

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Preheat the oven to 350F. Grease a cookie sheet and set aside.

In a large bowl, cream together the butter and sugars until smooth. Add eggs and vanilla.

Combine the dry ingredients: Salt, cocoa powder, baking powder, and flour. Then sift this mixture into the wet ingredients. Stir to combine, and fold in the chocolate chips and pecans once the wet and dry ingredients are combined. (This is not a wet dough!)

Arrange small (ping-pong ball sized?) amounts of dough onto a cookie sheet, about 1 inch apart. Sprinkle the top of the cookies with coarse salt. Bake for approximately 12 minutes. This recipe makes about four dozen small cookies.

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Credit
From Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen by Leslie Bilderback, with modifications. Thanks to Chris!

Listening
Getting to Centre by Marlee Grace, as an audiobook