1/2 cup (1 stick/113g) butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 1/4 cups self-rising flour
1/2 teaspoons salt
2/3 cup chopped pecans
2/3 cup semisweet or milk chocolate chips (or a combination of chocolate chips and toffee chips)
Preheat oven to 350°F (180°C). Lightly spray cookie sheets with non-stick cooking spray.
In a large mixing bowl, beat butter, brown sugar, egg, and vanilla until well blended. Gradually beat in flour until just blended. Stir in pecans and chocolate chips. Drop by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake 11 to 13 minutes or until edges are lightly browned (tops will feel soft). Cool on cookie sheets for 2 minutes. Remove to a wire rack. Cool completely. Store in an airtight container.
Makes 1 1/2 dozen cookies.
Date: February 27, 2004