chocolate pecan cookies

Yield: 4 dozen cookies.

2⅓ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 (10-ounce) packages large dark chocolate morsels
1½ cups pecans, halved

Preheat oven to 350°. In a bowl, sift together flour, salt, and baking soda. In a separate large mixing bowl, cream butter and sugars until light and fluffy. Add vanilla and egg; beat until creamy. Add sifted dry ingredients gradually. Stir in chocolate morsels and pecans. Batter will be thick. Drop by rounded tablespoonfuls onto a parchment-lined cookie sheet. Bake at 350° for 10 to 12 minutes, or until edges are golden brown. Let cookies sit for 1 minute before transferring them to a wire rack to cool.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.