Classic Chocolate Chip Cookies

Source: Anna Olsen

Ingredients:
125g unsalted butter ~ room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg ~ room temperature
1 tsp vanilla extract
1-1/4 cup AP flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cup chocolate chips
1 cup lightly toasted, coarsely chopped pecans ~ I use peanuts

Directions:

1. In a large bowl, cream butter with brown & granulated sugar together well.  Beat in the egg & vanilla extract.
2. Sift the flour with cornstarch, baking soda & salt into the butter mixture.  Stir until blended.  Stir in the chocolate chips & chopped pecans/peanuts.
3. Use a small ice-cream scoop, scoop spoonfuls of dough & shape it into a ball.  Place onto a parchment-lined baking tray.  Chill the scooped cookies for at least an hour.  (Once chilled, the cookies can be frozen for baking later)
4. Preheat the oven to 180 deg C. Arranges the chilled scooped cookies on parchment-lined baking trays, leaving 3" between the cookies.   Bake for 15-18 mins, until browned around the edges.  Cool the cookies on the baking tray

Note: If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray & let them thaw for 20 mins at room temperature before baking as above.