2 cups flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup sugar
½ cup firmly packed brown sugar
1 tablespoon vanilla extract
2 eggs
½ cup sour cream
1 cup chopped toasted pecans
12 oz. bittersweet chocolate, cut into chunks

Preheat oven to 375 degrees.

Sift together flour, baking soda and salt. Set aside.

In mixing bowl, beat butter, sugars, and vanilla extract until creamy. Add eggs and beat until combined. Add sour cream and mix until blended. Stir in pecans and chocolate.

Drop by tablespoons onto silpat or parchment-lined baking sheets. Bake 12 – 15 minutes or until golden brown.

Makes about 40.

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