Preheat oven to 375°F. Beat butter, sugars, salt and baking soda with an electric mixer until creamy. Add egg, milk and vanilla extract. Beat until light and fluffy. Stir in flour, chocolate chunks and pecan pieces. Mix until well blended. Using 1¾ inch ice cream scoop, scoop batter (one-ounce) onto parchment-lined baking sheets, leaving 2-inches between cookies. Flatten with damp hand. Bake for 12 to 14 minutes, or until golden brown. Transfer cookies to wire racks to cool completely. Yield: 2½ dozen. |