Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter -- softened |
| ½ cup | Sugar -- (8 tbs) |
| 5 tablespoons | Brown sugar |
| 2 drops | Vanilla extract |
| 1 \N | Egg |
| ¾ cup | Flour |
| ⅛ teaspoon | Baking soda |
| 1 pinch | Salt |
| 1 cup | Chocolate chips |
| ¼ cup | Pecans -- chopped |
^ In a medium bowl place the butter, sugar, and brown sugar. Cream the ingredients together so that they are well mixed. ^ Add the vanilla extract and egg, and mix them in. ^ Sift together the flour, baking soda, and salt. Add small amounts of the flour mixture to the butter mixture, and mix it in well. ^ Add the chocolate chips and pecans, and mix them in well. ^ Form the dough into balls that are 1" in diameter. Refrigerate them for ½ hour. ^ Preheat the oven to 325F.
Cover a baking sheet with baker's parchment paper. Place the dough balls on the sheet so that they are 1-½" apart. Bake the cookies for 12 to 15 minutes, or until they, brown around the edges and light brown in the center. ^ Let the cookies sit for 15 minutes before serving them. Makes 20 to 24. [mcRecipe 18 Aug 96 patH] Recipe By : Julian Drummond, chef, Coral Cafe, Redondo Beach, CA