Dark and White Chocolate Chunk Cookies

Preheat the oven to 350 F. Place the melted butter, granulated sugar, and brown sugar in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and flu about 3 minutes. While mixing on low speed, add the eggs and vanilla, and beat well. Stop the mixer, add the flour, baking soda, and salt, mix on low speed until all the ingredients are incorporated, then increase the speed to medium and mix just until the dough is smooth. Remove the bowl from the mixer and let the dough cool for a few minutes (it will be a bit warm after using the melted butter). Add the chopped chocolates and the toasted pecans, and mix well by hand.

Place heaping tablespoonfuls of the dough on a well-greased sheet pan, making sure you give the cookies enough space to spread as they cook. Bake until light golden brown, about 10 minutes. Let the cookies cool on the pan for a few minutes, then transfer to a rack or paper towels and let cool completelyif you can wait that long.

Makes 48 cookies