Preheat oven to 375F.
In the bowl of a stand mixer, combine the extra virgin olive oil, brown sugar, and granulated cane sugar. Mix on a high speed for 1-2 minutes, until creamy.
Reduce the mixing speed to medium high, then add in the baking soda. Then, add in the vanilla extract, sea salt, and ground flaxseed. Then, add in the eggs one at a time. Finally, gradually add in the flour until all ingredients are well incorporated.
Fold in the chocolate chips or chunks, as well as pecans.
Line two pans with parchment paper. Use a small ice-cream scooper (about 2 tbsp.) to scoop the cookie dough onto the pan. (Leave 2" of space between each cookie)
Bake for 8-9 minutes, until the tops are set.