1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1/3 cup confectioners' sugar
1/2 cup miniature semisweet chocolate chips
2 tablespoons unsalted butter
In a large bowl, cream together the butter and sugar. Stir in the eggs, vanilla, and salt. Stir together the flour and chocolate chips; set aside.
In a medium bowl, cream together the butter, sugar and the eggs until light and fluffy. Stir in the chocolate mixture and the pecans. Stir into the creamed mixture. Fold in the chocolate mixture, then fold in the pecans. Stir in the chocolate chips and 2 tablespoons of butter. Press into the prepared cookie sheets.
Allow to cool for 8 to 10 minutes on the cookie sheets before removing from the baking sheets. To make the icing: In a medium bowl, cream together the confectioners' sugar and 1/2 cup chocolate chips. Stir in the milk and 3 tablespoons of butter. Quickly drizzle the icing over the cookies. Let stand for 1 minute.