Place rolled out pie dough into a 9'' pie plate. Refrigerate pie crust while you prepare the pecan pie filling.

In a large bowl mix together sugar, brown sugar, salt, corn syrup, and melted butter. Mix in the eggs and vanilla. (Don't overbeat/mix).

Stir in 3/4 cup chocolate chips and most of the pecans (reserving a few for the top). Pour the filling into the unbaked pie shell. Decorate the top with reserved pecans and gently cover them with batter using a spoon. Sprinkle 1/4 cup chocolate chips over the top.

Bake at 425°F (218°C) for 10 minutes, then lower the oven temp to 350°F (180°C) and continue baking for about 45-50 minutes. Check the pie half way through cooking and carefully tent a large piece of aluminum foil over the top of the pie (tent it high enough that it doesn't touch the pie filling). You will know your pecan pie is done when you can move it and it is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes, or longer if needed.

Sprinkle remaining 1/4 cup chocolate chips over hot cooked pie. Allow pie to cool completely at room temperature and then refrigerate for a few hours before cutting and serving.