Combine dry ingredients, fold into wet ingredients. Add chips and pecans.
Drop onto rounded teaspoonfuls onto a greased or parchment lined cookie sheet. Bake for 12-14 minutes. Let sit on the cookie sheet for 2-3 minutes, then remove to cooling rack.
For the icing, boil the brown sugar and butter for 2 minutes, remove from heat and stir in milk and dash of salt. Using an electric mixer, gradually beat in the powdered sugar until you achieve the desired consistency.