Chocolate Chunk and Pecan Cookies

• 1 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 3/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg
• 1 cup coarsely chopped pecans
• 6 ounces semisweet chocolate, coarsely chopped

1. Preheat oven to 350F.
2. Mix first 4 ingredients in medium bowl.
3. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended.
4. Add egg; beat until fluffy.
5. Beat in flour mixture.
6. Stir pecans and chocolate pieces into dough.
7. Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart.
8. Press tops slightly to flatten.
9. Bake cookies until edges begin to brown but centers are still soft, about 13 minutes.
10. Let cool on sheets 2 minutes.
11. Transfer cookies to racks; cool completely.
12. (Can be made 2 days ahead.
13. Store airtight at room temperature.)

flour, ground cinnamon, baking soda, salt, butter, golden brown sugar, vanilla, almond extract, egg, pecans, semisweet chocolate

Taken from www.epicurious.com/recipes/food/views/chocolate-chunk-and-pecan-cookies-102130 (may not work)