Chocolate Pecan Chunk Cookies

2 c All-purpose flour

1 ts Baking soda

1/2 ts Salt

12 tb Unsalted butter; softened

1 c Packed light brown sugar

3/4 c Granulated sugar

2 lg Eggs; room temp

1 ts Vanilla extract

12 oz Semi-sweet chocolate

Cut into chunks (1/4") 1 c Macadamia nuts; coarsely

-chopped 1/2 c Pecans; coarsely chopped

Preheat oven to 350F. Line two baking sheets with baking parchment or aluminum foil. In a medium bowl, stir together the flour, baking soda, and salt. Sift the mixture. In a large bowl, using a mixer set at low speed, beat the butter for 30-45 seconds or until creamy. Gradually add the sugars and beat at medium speed for 1-2 minutes or until light and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla. Using a wooden spoon, stir in the flour mixture. Add the chocolate chunks, macadamia nuts and pecans, and stir until well combined. Form the cookies by packing the dough into a 1/4-cup measuring cup. Drop the formed dough onto the baking sheets, leaving about 3 inches between cookies. Flatten the dough slightly with the palm of your hand. Bake for 20-25 minutes or until lightly browned around the edges but still slightly soft in the center. Cool the cookies on the baking sheets for 3-5 minutes. Transfer the cookies to wire racks to cool completely.
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