Method:

Cream butter until fluffy. Add white and brown sugar and cream. Add eggs, vanilla, salt and baking soda. Continue creaming. Add cocoa.

You may want to adjust the amount of cocoa added to your personal preference as some people like a very chocolaty flavour and some people like a light chocolaty flavour. (could also use melted bakers chocolate or melted chocolate chips). I never add the entire amount of flour all at once. I add one cup at a time until the last cup where I continue adding a little at a time until it feels right. If you are familiar with drop cookies you know what this looks and feels like, if not, it should be soft but firm enough to hold it's shape - it should not be tough. I will often do a test cookie because I am a perfectionist and want them just right. If the dough is too soft, the test cookie will turn into a flat pancake when baked, if the dough is too firm, it will not spread out and will remain in a tight mound.

Stir in white chocolate chips and pecans with wooden spoon - do NOT use mixer as the mixer will crush the chocolate and nuts.

Drop by teaspoonful onto stoneware or onto lightly greased cookie sheet. Bake for approximately 9 - 11 minutes. I would say until beginning to brown - but it's kind of hard to tell on a Double Chocolate chip cookie - ha ha. Do NOT overbake!