1. Adjust two racks to divide oven into thirds and preheat oven to 350. Cover cookie sheets with foil (shiny side up).
2. Sift flour and baking soda and set aside.
3. In large bowl of electric mixer, cream butter. Add the vanilla and both sugars and beat to mix well.
4. On low speed, add cocoa and beat to mix. Mix in cream and, on low speed, gradually add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed.
5. Remove bowl from mixer and, with wooden spoon or spatula, stir in pecans and chocolate bits.
6. Use a rounded teaspoonful of dough for each cookie. Place at least 1-1/2 apart; they will spread during cooking.
7. Bake 12-13 minutes. Don't overbake! No matter what they look like, stop at 13 minutes.
8. Let cookies stand until cool.