2 cups (500 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2.5 ml) salt

1 cup (250 ml) unsalted butter, softened

1 1/2 cups (375 ml) brown sugar

1 teaspoon (5 ml) vanilla extract

2 eggs

1 1/2 cups (375 ml) coarsely chopped toasted pecans

1 1/2 cups (375 ml) dark chocolate, coarsely chopped or chips

Line a baking sheets with parchment paper.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In another bowl, cream the butter, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. With a wooden spoon, add the dry ingredients, following with the pecans and the chocolate.

With a 60 ml (1/4 cup) ice cream scoop, place balls of cookie dough, side by side, on the baking sheet. Cover with plastic wrap and freeze for 4 hours or until the dough balls are frozen. Place in sealable freezer plastic bags. They keep for about three months in the freezer.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line one or two baking sheets with parchment paper.

Place a maximum six cookie dough balls per sheet, spacing them evenly.

Bake, one sheet at a time, for about 15 minutes or until light golden brown. If the dough is not frozen, bake for about 12 minutes. Let cool on a wire rack. Serve warm or cold.

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