Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!

Ingredients

• 4 oz Unsalted Butter (softened, room temperature)
• 0.5 cup Granulated Sugar (white granulated)
• 0.5 cup Light Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1.25 cup All-Purpose Flour (sifted)
• 1 tbsp Cornstarch (helps create a crisp edge and chewy center)
• 0.5 tsp Baking Soda (ensure freshness for proper rise)
• 0.5 tsp Salt (fine sea salt)
• 1.5 cup Semi‑Sweet Chocolate Chips (designed for cookies, hold shape when baked)
• 1 cup Pecans (toasted and roughly chopped)

Instructions

1. Measure Butter

   Weigh out 4 oz (½ cup) unsalted butter and place it in a mixing bowl. Using a kitchen scale gives the most accurate result.

   Time: PT2M

2. Cream Butter and Sugars

   Using a spatula (or electric mixer on low), rub the butter against the sides of the bowl while gradually adding the ½ cup granulated sugar and ½ cup light brown sugar. Continue until the mixture is light, fluffy, and pale in color.

   Time: PT5M

3. Add Egg and Vanilla

   Add the room‑temperature egg and 1 tsp vanilla extract to the creamed butter‑sugar mixture. Mix until fully incorporated.

   Time: PT2M

4. Sift Dry Ingredients

   In a separate bowl, sift together 1 ¼ cup all‑purpose flour, 1 tbsp cornstarch, ½ tsp baking soda, and ½ tsp salt.

   Time: PT3M

5. Combine Wet and Dry

   Gradually fold the sifted dry ingredients into the wet mixture, stirring just until no flour streaks remain.

   Time: PT2M

6. Fold in Chocolate Chips and Pecans

   Add 1½ cup chocolate chips and 1 cup toasted, chopped pecans. Gently fold until evenly distributed.

   Time: PT2M

7. Portion the Dough

   Using a cookie scoop or a level 2‑tablespoon measure, scoop dough, roll quickly between your hands into smooth balls, and place them on a parchment‑lined baking sheet.

   Time: PT5M

8. Chill the Dough

   Cover the sheet with plastic wrap and refrigerate for 1 hour. Chilled dough spreads less and holds its shape during baking.

   Time: PT1H

   Temperature: 4°C

9. Preheat Oven

   While the dough chills, preheat the oven to 355°F (180°C).

   Time: PT10M

   Temperature: 355°F

10. Bake Cookies

    Arrange the chilled dough balls on a second parchment‑lined sheet, leaving about 2 inches between each. Bake for 15–18 minutes, or until the edges are golden brown and the centers look set.

    Time: PT18M

    Temperature: 355°F

11. Cool

    Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g