1/2 c. plus 1 tbsp. butter (no substitutes), softened and divided
1/4 c. packed brown sugar
1 egg yolk
1 tsp. vanilla extract
1 c. all-purpose flour
1 egg white, lightly beaten
3/4 c. finely chopped pecans
3/4 c. semi-sweet chocolate chips

Heat oven to 350°F. Mix sugar, butter, mint leaves and egg in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased cookie sheet.

Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet.

*One-fourth teaspoon mint extract can be substituted for the chopped mint leaves.