• In a bowl, whip together:

10 tbsp BUTTER, unsalted browned

4 tbsp BUTTER, unsalted softened

• Then add:

5.25 oz DARK BROWN SUGAR (1 cup)

3.5 oz SUGAR (1/4 cup)

1 EGG

2 tsp VANILLA

3/4 tsp SALT

• Beat with a mixer for 30 seconds, then let stand 3 minutes.
• Repeat 3x, until shiny.
• Sift in:

8.75 oz FLOUR (1 3/4 cup)

1/2 tsp BAKING SODA

• Mix until just combined.
• Stir in:

3.5 oz CHOCOLATE, chopped

3 oz PECANS, chopped

• Rest for 30min inside refrigerator.
• Pre-heat the oven to 375F.
• After the dough has chilled, form into balls and slightly flatten, placing them 2” apart on parchment. One full sheet will hold six cookies.
• Place in the middle rack of the oven.
• Cook for 5 minutes, flip the tray, cook 5 more minutes until edges are brown and middle is soft.
• Cool for a few minutes, then transfer to a wire rack until firm.