2/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup BREAKSTONE'S or KNUDSEN 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
Preheat oven to 350°F. Beat butter and sugars in large bowl with electric mixer on medium speed 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 pecans.
Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheets.
Bake 10 to 12 minutes or until golden brown. Cool completely on wire racks.
Prepare cookie dough as directed. Drop onto wax paper-covered baking sheets. Freeze about 1 hour or until outsides are firm. Place in freezer-weight plastic bags; seal bags. Freeze up to 6 months. To bake, place frozen dough, 2 inches apart, on baking sheets. Bake 13 to 15 minutes or until golden brown.
Substitute PLANTERS Chopped Walnuts for the pecans.