1/2 c. shortening
1 c. packed brown sugar
1 egg
1/2 c. sour cream
1 1/2 tsp. vanilla
3 c. Ghirardelli semi-sweet chocolate chips (divided)
1 3/4 c. unsifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped pecans

Heat oven to 350 degrees. Cream shortening with brown sugar. Mix in egg, sour cream and vanilla. Melt 1 1/2 cups chocolate chips and blend with creamed mixture, stirring until smooth. Fold in nuts and remaining 1 1/2 cups chocolate chips. Chill dough 1/2 hour.

For giant cookies use ice cream scoop or 1/4 cup dough for each cookie. Place on 3 greased baking sheets. Flatten slightly to 3 inches. For smaller cookies drop in heaping teaspoon. Bake 10-12 minutes. Makes 16 cookies small.