2/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup BREAKSTONE'S Sour Cream
1 tsp. vanilla
2 cups flour
1/2 tsp. each CALUMET Baking Powder, baking soda and salt
1 cup semi-sweet chocolate chips
1 cup chopped PLANTERS Pecans
Beat butter and sugars in large bowl with mixer until light and fluffy. Add sour cream, egg and vanilla; beat until well blended. Add flour, baking powder, baking soda and salt; mix well. Stir in chocolate chips and nuts.
Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.
Bake 10 to 12 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
Prepare cookie dough as directed. Drop onto waxed paper-covered baking sheets. Freeze 1 hour or until outsides are firm. Place in freezer-weight resealable plastic bags; seal bags. Freeze up to 6 months. To bake, place frozen dough, 2 inches apart, on baking sheets. When ready to serve, bake in 350°F-oven 13 to 15 min. or until golden brown.
Prepare using chopped PLANTERS Walnuts.