Chocolate Chip Tub Cookies

Directions

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℉ (190℃) for 10 to 12 minutes.

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