Using a rolling pin, coarsely break the pecan or macadamia nuts into pieces. Chop the chocolate into pieces.

Process this cookie dough in food processor.

Cut the butter into pieces and process it until it is creamy. Process it again with the salt and the sugar until the mixture is smooth.

Incorporate the eggs and process 3 minutes.

Add the flour, baking powder, baking soda, the coarsely chopped nuts, and the chocolate pieces. Process 2 minutes

Preheat the oven to 340 degrees F (170 degrees C).

Line baking sheets with parchment paper. Using an ice cream scoop, shape mounds of dough weighing around 1 oz (30 g) and arrange them on the prepared baking sheets, leaving generous space between them. Flatten them slightly with the palm of your hand.

Bake the cookies for about 12 minutes. Transfer them to a wire rack to cool. Store the cookies in an airtight container.