1-1/2 sticks butter, melted
3 cups packed light brown sugar
¾ tsp. salt
2 tsp. vanilla
3 large eggs
1-1/4 cup flour
1 tsp. baking powder
2 cups pecans, coarsely chopped
2 cups semi-sweet chocolate chips
Place a rack in the center of oven and preheat to 325º F. Lightly butter a 13 X 9 X 2 inch baking pan.
Combine butter, brown sugar, salt and vanilla in a large bowl. Stir in the eggs. In a medium bowl, combine flour and baking powder. Stir the dry ingredients into the wet; then stir in chopped nuts and chocolate chips. Bake 30-35 minutes until golden on top and a wooden skewer inserted in the center comes out clean (the cookies will brown before they are cooked, so you’ll have to bake them a little longer than you might think).*
Let them cool completely in the pan on a rack before cutting into squares or rectangles, as you wish.
*I had to bake mine 40 minutes and I covered them loosely with foil after 30 minutes so they wouldn’t brown too much.
When cool, drizzle with melted semi-sweet chocolate and then with melted white chocolate after the first drizzle is set up.