Hold the Chocolate Chip Cookies

3 cups all-purpose flour

1 teaspoon salt

½

teaspoon baking soda

1 cup salted butter, softened

1¼

cups white sugar

1¼

cups light brown sugar, packed

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 bag (11 ounces) white baking chips (about 2 cups)

1½

cups toasted pecans, coarsely chopped

Oven temperature: 350 degrees. Lightly grease or line baking sheets with parchment paper.

In medium bowl, whisk flour, salt and baking soda until thoroughly combined. Set aside.

In large bowl, beat butter and sugars until well combined and light. Add eggs and vanilla. Beat on low speed 30 seconds. Scrape bowl well. Increase speed to high and beat 11/2 minutes until light and fluffy.

Add flour mixture and mix on low speed until combined. Scrape bowl well. With a wooden spoon, stir in white chips and nuts. Cover and refrigerate dough overnight to develop flavors. (See note.)

To bake: Scoop dough into 1-inch balls on prepared baking pans, 11/2 inches apart. Bake until lightly golden brown, about 12-15 minutes. Do not over bake.

Cool on pans 10 minutes before transferring to platter or rack. Store tightly covered.

Makes 54 cookies.

Baker's hint: For a deeper, savory contrast, substitute toasted walnuts for half of the pecans.

Dough can be scooped into 1-inch balls onto prepared pan. Cover lightly with plastic wrap and freeze until firm, 2 to 3 hours. Transfer to freezer container for storage. Thaw dough 30 minutes at room temperature before baking as directed.

@Recipe nutrition:Nutrition values per cookie: 144 calories, 8 g fat (4 g saturated fat), 17 g carbohydrates, trace amount fiber, 2 g protein, 17 mg cholesterol, 116 mg sodium.