Double Chocolate Pecan Cookies

Justin took a bowl of these cookies to work today and brought back an empty bowl! Sounds like everybody enjoyed them!

2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup chopped pecans, toasted
1 cup white chocolate chips
1 cup dark chocolate chips

To toast pecans, melt one tablespoon butter in an oven-safe dish and add chopped pecans. Bake at 400 degrees for 8-10 minutes, stirring two or three times. You should start to smell a heavenly aroma. (You can also do this on the stovetop in a dry pan for a shorter amount of time but what's the fun in that?)

Preheat oven to 300 degrees. In a medium bowl, combine flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and sugars. Beat in eggs and vanilla until just combined. Add flour mixture in thirds and mix well after each addition. Stir in toasted pecans (if you want pecans in all your cookies) and chocolate chips.

Drop dough by rounded tablespoons two inches apart on an ungreased cookie sheet.

Bake for 12-14 minutes (check your oven) or until golden. Transfer to wire rack to cool.