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Heat the oven to 350ºF with a rack in the middle position. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the all-purpose flour, salt and baking soda.
In a 12-inch skillet over medium-high, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently. Remove the skillet from the heat, then add the butter and stir until melted. Add the granulated sugar, brown sugar and molasses, then whisk until smooth and incorporated. Whisk in the eggs and vanilla. Add the dry ingredients and stir until just combined, then stir in the chocolate chips and pecans.
Divide the dough into 24 portions (about 30 grams each), then space them evenly on the prepared pans. Bake until lightly browned around the edges, 10 to 12 minutes, rotating the pans halfway through.
Slide the parchment with the cookies onto wire racks and let cool until set, about 15 minutes.
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