"Chocolate Chip Cookies"

Ingredients

115 g unsalted butter, at room temperature
100 g packed light brown sugar
100 g granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
185 g all-purpose flour
7½ g cornstarch
2½ g baking soda
2½ g salt
262 g chocolate chips
1 100 g lightly toasted, coarsely chopped pecans (optional)

Method

1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
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).
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).
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).
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 160.
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.