BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!

Ingredients

• 2 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla

• 2 eggs
• 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
• 1 1/2 cups M&M's (I used MINI M & M's)
• 2 cups semisweet chocolate disks
• Sea salt

Instructions

1. In a mixer, cream butter and sugars together until light and fluffy.
2. Add eggs and vanilla and mix until combined.
3. On low, add flour, soda, & salt until just combined.
4. Fold in toasted pecans, M&M's and chocolate disks.
5. Scoop dough using a 2" ice cream scoop.  PLace on a parchment lined pan and chill the pan for at least 30 minutes.  Sprinkle tops with sea salt, if desired.
6. Bake at 350 degrees for 13-16 mins.
7. Recipe adapted from BAKERELLA