Several hours ahead of time preheat oven to 250˚F. Combine pecans, butter, olive oil and sea salt on a sheet pan, Roast in oven, stirring occasionally for about 1 hour or until deep golden brown. Remove from oven and cool completely.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition.

Reduce speed to low and add both flours, baking powder, baking soda, vanilla, chocolate chips and 2 cups of the pecans; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Tuck 6-8 pieces of reserved pecans onto the tops of each cookie. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.