Ingredients

1 lb pecan pieces
12 oz semi-sweet chocolate chips (I like Guittard's best)
2 1/4 cups flour
3/4 cup butter (1 and 1/2 sticks), softened
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla
3/4 cup brown sugar
1/2 cup granulated sugar, or so, 3/4 cup if you like sweeter cookies
2 eggs

Directions

Preheat oven to 375 degrees.

Take half the pecans, and process in a blender or food processor, until it has the texture of coarsely ground peanut butter. (Pecan butter will not be as oily as homestyle peanut butter.) Combine flour, salt and baking soda in a small bowl. Beat together pecan butter, butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs and beat well. Gradually add in flour mixture until blended. Manually stir in remaining pecans and chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 9 to 15 minutes, depending on how rounded your spoon is, until the cookies are golden brown. Let cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool completely.

Variation

You may try toasting the pecans before processing, for a slightly roasted flavor. You can also reduce the sugar slightly and substitute milk chocolate chips for the semi-sweet.