2/3 c. butter, room temp.
2/3 c. granulated sugar
1/2 c. packed dark brown sugar
1 lg. egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
3 bars (3 oz. each) Swiss dark chocolate, chopped in 1/2 inch pieces
2/3 c. coarsely chopped pecans

Heat oven to 325 degrees. Lightly grease two 17x14 inch cookie sheets.

In large bowl, using electric mixer, beat butter, sugars, egg and vanilla at medium high speed until fluffy. Reduce mixer speed to low; add flour. Increase mixer speed gradually and beat just until blended. Stir in chocolate and pecans.

Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared cookie sheet. Bake 1 sheet at a time, for 17 minutes, or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Makes about 22.