Mix flour, baking soda, cinnamon and salt in medium bowl. Set aside.
Melt butter in medium heavy-bottomed saucepan on medium heat. Cook for 3 to 4 minutes
or until butter forms browned specks on bottom of pan, stirring occasionally.
Pour butter into large bowl. Cool slightly.
Add sugars and vanilla; mix well.
Add eggs; mix until well blended.
Stir in flour mixture.
Refrigerate dough for about 15 minutes or until cooled to room temperature.
Heat oven to 375 degrees F.
Stir chocolate and pecans into dough.
Drop by rounded tablespoons about 2 inches
apart onto ungreased baking sheets.
Bake for 10 to 12 minutes or until golden brown.
Cool on baking sheets for 1 minute.
Remove to wire racks; cool completely.
15 mins Prep time 12 mins Cook time Serves: 36 Serving Size: 1 cookie
Nutrition information (Amount per serving) Calories: 131 Cholesterol: 20mg
Sodium: 86mg Protein: 2g Total Fat: 7g Fiber: 1g Carbohydrate: 15g
Recipe and photo credit:
McCormick & Company, Inc.