SALTY-SWEET BUTTER PECAN COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
• In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
• Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips and toasted nuts.
• If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
• Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
• Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.