½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
Cream the butter with the brown sugar and granulated sugar
together well. Beat in the egg and the vanilla.
In a separate bowl, sift the flour with the cornstarch, baking
soda and salt. Add this to the butter mixture and stir until
blended. Stir in the chocolate chips and pecans (if using).
Using a small ice cream scoop or a tablespoon, scoop spoonfuls of
dough (about 2 Tbsp) shape them into a ball and place onto a
parchment lined baking tray or a plate. Chill the scooped cookies
for at least an hour, or once chilled, the cookies can be frozen
for baking later.
Preheat the oven to 325ºF (162 C). Arrange the chilled scooped
cookies onto parchment-lined baking trays, leaving 3 inches
between the cookies. Bake for 15-18 minutes, until browned around
the edges. Cool the cookies on the baking tray. If baking cookie
dough that has been frozen, arrange the frozen cookies on the
baking tray and let them thaw for 20 minutes at room temperature
before baking as above.