While I was browsing my google reader this morning I saw these cookies and starred the recipe so I could make them at a later time. Well that later time ended up coming tonight! And wow they are just as good as I imagined they would be, actually better! I had some pecans in the freezer from our trip to Arkansas at Thanksgiving. Shelling all those pecans was worth it to come home with 5 lbs of free pecans! They are almost gone now (after I accidentally burned some of them tonight in my first attempt to toast them, whoops!)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cups semisweet chocolate chips
1 cup pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300F. Line baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Makes approximately 2 dozen cookies.