1/2 c. butter, softened
1/2 c. shortening
3/4 c. firmly packed dark brown sugar
3/4 c. sugar
2 eggs
2 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans
2 c. semi-sweet chocolate chips

Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; beat well.

Combine flour, soda and salt, add to creamed mixture, beating well. Stir in chocolate chips and pecans. Drop dough by one-fourth cupfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cookies should be slightly underdone. Let cool on cookie sheet about 5 minutes then remove to wire racks. Yield: 2 dozen cookies.