Chocolate Chip Icebox Cookies

Putting chocolate chips in these refrigerator cookies make them deliciously different.

• Ready In: 25 mins
• Yields: 20 cookies

Ingredients

• 3  tablespoons butter, softened (no substitutes)
• 2  tablespoons shortening
• 1⁄4 cup sugar
• 1⁄4 cup  packed brown sugar
• 1  egg yolk
• 1⁄2 teaspoon vanilla extract
• 2⁄3 cup all-purpose flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 cup  miniature semisweet chocolate chips
• 1⁄4 cup  finely chopped pecans

Directions

1. In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
2. Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.