Ingredients
1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 & 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chunks or chips
2 cups coarsely chopped pecans, toasted
Preparation
Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute.
Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.
Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.
Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely.
Makes about 48 2-inch cookies.
