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1
Preheat the oven to 375F.
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2
Line a baking sheet with a silicone baking sheet or parchment paper.
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3
In a bowl, whisk together the flour and baking soda.
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4
Set aside.
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5
In the bowl of a heavy-duty mixer fitted with the paddle, combine the butter, brown sugar, and granulated sugar and cream on medium speed until light and fluffy.
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6
Add the salt, vanilla extract, and egg and stir to combine.
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7
Add the flour mixture to the butter mixture and mix on low speed until just combined.
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8
Add the semisweet, white, and milk chocolates and chopped pecans.
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9
Make balls of dough using a 1-ounce ice cream scoop or with your hands shape the dough into balls about the size of a gumball; place 6 dough balls on the prepared baking sheet, about 3 inches apart.
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10
Using the palm of your hand, flatten each cookie slightly.
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11
Press a pecan half into the center of each.
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12
Bake until the cookies are just brown around the edges, 13 to 14 minutes.
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13
Using an offset spatula, transfer the cookies to a rack to cool.
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14
Repeat with the remaining cookie dough and pecan halves.
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15
Store the cookies in an airtight container for up to 1 week.
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16
(Dont worry, they wont last that long!)
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17
For quick-frozen cookie dough: scoop out or roll individual balls of cookie dough and place them on a rimmed baking sheet lined with a silicone baking sheet, parchment paper, or waxed paper.
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18
Place the baking sheet in the freezer until the dough balls are completely frozen, 1 to 2 hours.
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19
Once they are frozen solid, transfer them to a freezable airtight container or bag for storage.
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20
There is no need to thaw them before bakingjust increase the baking time by a minute or two.
