Combine the sugars, the heavy cream and the butter in a medium-sized pot over a medium-high heat.

When the mixture comes to aboil, start stirring constantly. Add the pecans. Let it boil and continue stirring for 3 minutes.

Remove the pan from the heat and stir for 1 minute more. The syrup will become creamy and cloudy and will start to thicken.

Drop by spoonfuls onto parchment paper. Let cool.

Preheat oven to 375 degrees F.

Combine the flour, baking soda and salt in a small bowl.

Beat butter, sugars and vanilla extract in large mixing bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Slowly add in flour mixture.

Stir in chocolate chips.

Crumble pralines and fold to cookie batter.

Bake for 8-10 minutes on until golden brown.

Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.