2/3 c. butter (10 tbsp. plus 2 tsp.)
1/2 c. packed dark brown sugar
1 tsp. vanilla
2/3 c. sugar
1 lg. egg
1 1/2 c. flour, all-purpose
3 bars (3 oz. each) Swiss dark chocolate chopped in 1/2" pieces
2/3 c. coarsely chopped pecans

I use 9 ounce Toll House Treasures semi-sweet chocolate chips, these are the large chips.

Heat oven to 325 degrees. In large bowl beat butter, sugar, 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 tablespoons of (golf ball size) dough 2 1/2 inches apart onto cookie sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops are dry (do not over bake), cool on sheet 5 minutes. Remove, cool completely. Makes 22 cookies.