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In lrg mixing bowl, beat butter and sugars on low speed until light and fluffy. Add eggs, vanilla and sour cream. Beat on medium-high for 2 mins.
Stir in flour, baking powder, baking soda, and salt. Add chocolate chunks and pecans. Mix just until combined.
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Use ¼ C measure or medium-sized ice cream scoop and fill the measure to heaping. Place 6 balls of dough 3 inches apart on each of the prepared baking sheets.
Place baking sheets on two center racks of oven. Bake 14-16 mins. Switching the cookie sheets, top and bottom, halfway through.
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