2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
1/2 c. vegetable shortening
3/4 c. granulated sugar
3/4 c. brown sugar
2 eggs
1 c. chocolate chips
1 c. broken pecans
2 oz. brandy

Soak pecans in brandy 30 minutes. Mix together butter and shortening. Add sugars; blend well. Add eggs and continue beating until creamy. Add flour, salt and soda a little at a time until well blended. Stir in pecans, brandy and chocolate chips.

Drop large rounded tablespoons of mixture onto ungreased cookie sheet. Bake at 375 degrees for 12 minutes. Makes 2 dozen 3 1/2 inch cookies.

Makes 24.