In a medium bowl, mix together the granulated sugar, brown sugar, corn syrup, melted butter, vanilla, and eggs. Whisk until blended well.
Remove the pie crust from the refrigerator. Add the chopped pecans and chocolate chips to the bottom of the prepared pie crust.
Pour the filling mixture over the top of the chopped pecans and chocolate chips. Top with pecan halves.
Cover the pie with aluminum foil and bake for about 30 minutes.
Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.
Remove the pie from the oven and let it come to room temperature before transferring it to the refrigerator to chill a few hours. Serve cold.