Double Chocolate Chunk Cookies

5 ounces milk chocolate, chilled, broken into 1-inch pieces 5 ounces white chocolate, chilled, broken into 1-inch pieces 1⅓ cups less 1 tablespoon unbleached, all-purpose flour ½ cup pecan halves, shells removed ½ teaspoon baking soda ¼ teaspoon salt 1 large egg ½ cup firmly packed light brown sugar ½ cup granulated sugar 2 tablespoons lowfat milk 6 tablespoons unsalted butter, room temperature 1 tablespoon pure vanilla extract

Calories 101 (53% from fat) icarbo 10g ipro 1g ifat 6g isat. fat 1g ichol 12mg isod 38mg icalc 19 mg fib 0g

Preheat oven to 375°F. Insert metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine; about 5 seconds. Remove and reserve. Process eggs, sugars and milk for 1 minute. Scrape work bowl. Add butter and vanilla; process for 1 minute. Scrape work bowl. Add reserved dry ingredients and pulse until combined, about 5 pulses. Add chocolate and quickly pulse in, another 5 pulses. Drop by rounded tablespoons, about 1-inch apart, onto ungreased baking sheets. Bake until golden brown, about 10 to 12 minutes. Allow to cool on baking sheet for 10 minutes; transfer to a wire rack to finish cooling.