Submitted by Jane Metler on 2010-03-03
1 cup unsalted butter at room temperature
1 cup brown sugar, packed
½ cup sugar
2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
1 ½ cups chopped pecans
1 ¼ pounds semisweet chocolate chunks
Preheat oven to 350°.
Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the nuts and chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1 ¾ inch diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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