1/2 cup (50 grams) toasted pecans or walnuts, chopped into pieces
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (216 grams) light brown sugar
1/4 cup (50 grams) granulated white sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups (280 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (5 grams) baking soda
1 cup (6 ounces) (180 grams) chocolate (bitter, semi-sweet or white), chopped into coarse chunks (can also use 1 cup of chocolate chips)
To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in middle of oven. Toast nuts for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
In a separate bowl place the flour, baking soda, and salt and whisk to combine. Set aside.
In bowl of electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until incorporated. Add the flour mixture and beat just until combined. Do not over mix. Stir in the chocolate and nuts.
Place the batter in a covered container and refrigerate at least an hour or even overnight.
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line baking pans with parchment paper and shape 1 1/2 -2 tablespoons of dough into 1 1/2 inch (4 cm) round balls, (can use a 2 tablespoon ice cream scoop) and flatten slightly.
Bake for 8 to 10 minutes or until they are golden brown. The longer these cookies bake the crisper they will be. If you take these cookies out of the oven when they are light brown then the cookies will be soften than if you bake them until they are golden brown. Remove to a wire rack to cool.
Makes approximately 3 dozen cookies.