Whisk the flour, baking powder and salt together and set aside.
In a large mixing bowl, using an electric mixer, beat the butter until creamy (about 2 minutes). Add both sugars and beat for another for 2 minutes, then add the eggs and vanilla and beat until blended. For lighter cookies, you can beat until fluffy.
By hand or with lowest speed of mixer, add the flour mixture to the butter mixture and stir just until blended. Stir in all of the chips and the pecans.
If you plan on chilling the dough, have ready a couple of dinner plates or trays that you can fit in the refrigerator. Using a rounded tablespoon or a medium size scoop, scoop about 40 to 60 scoops of dough and arrange them on your plates. Cover with plastic and chill overnight or until ready to bake.
If baking right away, preheat oven to 375 degrees F.
Use a rounded tablespoon or generous medium size scoop and scoop directly onto your lined baking sheets spacing 2 ½ inches apart.
Bake one sheet at a time on center rack for 12- 15 minutes or until cookies are nicely browned. Let cool on cooking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Alternatively, you can bake two sheets at a time using the middle and lower rack, but alternate about halfway through so that the cookies bake evenly.