For smaller cookies, make 18 to 24, press down slightly, and bake for about 12 minutes. I made mine rather large and was getting from 12 to 16 cookies in each batch. It was precise because I kept playing with the amount of chocolate and nuts. Also, this dough does not have to be chilled, but you might notice a better flavor if you let the dough sit overnight. It definitely helps them spread less. To toast the pecans or walnuts, lay them on a baking sheet and bake at 350 for about 6 to 8 minutes or until they start to release their oil. Also, I've mentioned brand names because Hodgson Mill sometimes seems a little more wheat-y tasting. As for the salt, different brands have different size crystals even when they all say "coarse". Morton Kosher salt says it measures like table salt, while some other brands of salt have much larger crystals which means you'll need to use more to get the same flavor. I stick with Morton because it can be used interchangeably with recipes that call for table salt.