1 c. butter
3/4 c. sugar
3/4 c. brown sugar, firmly packed
3 eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. pecans, chopped
1 (4 oz.) pkg. German sweet baking chocolate or 1 pkg. semi-sweet chocolate
chunks
4 tbsp. milk

In a large mixing bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, and beat well after each egg. Stir in vanilla and milk. In a medium bowl, sift together flour, soda, and salt. Add dry mixture to creamed mixture, blending well. Stir in pecans. Break baking chocolate into chunks the size of raisins and stir into mixture. (If using semi-sweet chunks, just empty the bag into mixture). Chill the dough overnight or at least 8 hours. Spoon the chilled dough (about a tablespoonful per cookie) onto an ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Remove from cookie sheet immediately. Makes about 5 dozen.