White Chocolate Pecan Drop Cookies

From the Magnolia Bakery.

• Ready In: 42 mins
• Yields: 3 dozen

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2⁄3 cup unsalted butter, softened
• 1⁄2 cup sugar
• 1⁄2 cup  firmly packed light brown sugar
• 1  large egg, at room temperature
• 1  teaspoon vanilla extract
• 1  cup  coarsely chopped toasted pecans
• 2⁄3 cup  coarsely chopped white chocolate (Lindt is recommended)

Directions

1. Preheat the oven to 350°.
2. In a bowl, combinte the first 3 ingredients; set aside.
3. In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
4. Add in the egg and vanilla; beat well.
5. Add in the dry ingredients and mix thoroughly.
6. Stir in the pecans and white chocolate.
7. Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
8. Bake for 10-12 minutes or until lightly golden.
9. Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.