Yield: About 24 cookies
Prep Time: 15 minutes (plus 30 minutes chill time)
Bake Time: 10-12 minutes
Total Time: ~1 hour
2 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup (170g) semisweet chocolate chips
1/2 cup (60g) chopped pecans (optional)
Whisk flour, cornstarch, baking soda, and salt in a bowl. Set aside.
Beat butter and both sugars until creamy and light (2-3 minutes).
Add egg and vanilla, mix well.
Gradually add dry ingredients, mix until just combined.
Fold in chocolate chips and pecans.
Cover and chill dough for 30 minutes.
Preheat oven to 350°F (177°C). Line baking sheets with parchment.
Scoop dough (1.5-2 tbsp) onto sheets, 2 inches apart.
Bake 10-12 minutes until edges are golden but centers still soft.
Cool on baking sheet 5 minutes, then transfer to wire rack.
Find it online: https://easyrecipebooks.com/classic-chewy-cookies/