White Chocolate Chip and Pecan Cookies

Preheat the oven to 350°F (180°C).

Using the paddle attachment of your stand mixer, beat the butter for 30 seconds on medium to high speed. Scrape the sides of the bowl.

Add the brown sugar, sugar, baking soda and salt. Beat until combined and scrape the bowl again.

Beat in the eggs and vanilla. Scrape the bowl.

Add the flour gradually, slowly mixing after each addition until just combined. Scrape the bowl when necessary.

Stir in the chocolate and nuts.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll tablespoon-sized drops of dough between your palms to form round balls. Space them 2″ apart on ungreased cookie sheets.

Bake for 9-10 minutes until the edges are set and the center is still soft. Remove from the oven and sprinkle lightly with salt. Cool for 2 minutes on the trays and then transfer to wire cooling racks.