Chocolate Chip Tub Cookies

Yields:	4 dozen
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Beat butter at medium speed with an electric mixer.

Gradually add sugars, beating until blended.

Add egg, sour cream, and vanilla, mixing well.

Combine flour, soda, and salt; add to butter mixture, mixing well.

Stir in chocolate morsels and pecans.

Divide dough into 2 air-tight tubs: Store dough for Chocolate Chip Tub Cookies in refrigerator up to 4 weeks.

When ready to bake, drop by tablespoonfuls onto lightly greased cookie sheets.

Bake at 375 degrees for 10 to 12 minutes.

Note: Decorate 1-quart sherbet containers with stickers or sponge paint to use as gift tubs for cookie dough.

I thought this was good, but I probably won't make it again. It wasn't that "special" keeper recipe.

Reviewed by princessL