Recipe information
Yield
Makes about 36 cookies
Ingredients
2 sticks (1 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans
Preparation
Step 1
Preheat oven to 350°F. Have ready 3 ungreased baking sheets.
Step 2
In a large bowl with an electric mixer beat butter with brown sugar until light and fluffy and beat in egg and vanilla. Into mixture sift flour, baking powder, and salt and beat dough until just combined. Stir in chocolate chips and pecans.
Step 3
Roll heaping tablespoons of dough into balls and arrange about 2 inches apart on baking sheets. With fork flatten balls into 2-inch rounds and bake in batches in middle of oven 12 to 15 minutes, or until pale golden. Transfer cookies to rack to cool.
