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Makes about 28 cookies
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks
Makes about 50 cookies
1. In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
2. In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
3. Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll in turbinado sugar to coat. Place 1 inch apart on buttered or cooking parchment- lined 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.
4. Bake cookies in a 325° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
5. Carefully fill each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
Chocolate ganache. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.