In a medium bowl place the butter, sugar, and brown sugar. Cream the ingredients together so that they are well mixed. Add the vanilla extract and egg, and mix them in. Sift together the flour, baking soda, and salt. Add small amounts of the flour mixture to the butter mixture, and mix it in well. Add the chocolate chips and pecans, and mix them in well. Form the dough into balls that are 3 cm in diameter. Refrigerate them for half hour. Preheat the oven to 160ºC . Cover a baking sheet with baker's parchment paper. Place the dough balls on the sheet so that they are 1- half inch apart. Bake the cookies for dozen to 15 minutes, or until they, brown around the edges and light brown in the center. Let the cookies sit for 15 minutes before serving them. Makes 20 to 24. Julian Drummond, chef, Coral Cafe, Redondo Beach, CA Located in the Sheraton Hotel, the chef serves contemporary California cuisine in a garden-like setting. He claims he eats 4 or 5 of these cookies a day, to get his chocolate fix.