Preheat the oven to 375°F and line a 9x13 baking sheet with parchment paper.

In your stand mixer, cream together the brown sugar, white sugar, and Crisco for about 2 minutes until fluffy.

Add vanilla and eggs, beating until combined.

In a separate bowl, whisk together flour, salt, baking soda, and dark cocoa powder.

Gradually add the flour mixture to the mixer, half a cup at a time. Mix until fully combined.

Stir in the dark chocolate chips and pecans until evenly distributed.

Using the cookie scoop, drop dough onto the prepared baking sheet, leaving about an inch between each cookie.

Bake for 8-10 minutes, or until cookies look nearly done (they’ll firm up a bit once they cool).

Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Repeat until all the dough is used up—then enjoy your delicious cookies!