Ingredients
3/4
cup butter (do not use margarine)
3/4
cup packed brown sugar
1/2
cup granulated sugar
1
teaspoon vanilla
1
egg
1 3/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
cup chopped pecans, lightly toasted
Preparation
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.
