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Heat your oven to 375°F (190°C).
Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, stir together the melted butter and brown sugar with a spatula until combined.
Add the egg and vanilla, then mix until smooth.
Fold the dry ingredients into the wet mixture.
Stir in the pecans, chopped dates, and chocolate chips.
Cover the bowl and refrigerate the dough for 1 hour.
Use a large spoon or cookie scoop to form 12 dough balls, each between the size of a golf ball and a tennis ball.
Place them on the prepared baking sheets with space to spread.
Gently flatten each ball with your hand.
Bake one sheet at a time for about 15 minutes, or until the edges are lightly browned.
Leave the cookies on the baking sheet to cool completely.
They’ll set as they cool, giving you a chewy center and crisp edges.