Chewy Chocolate Chip and Pecan Cookies

I don’t make cookies often but today I was in the mood for chocolate chip cookies.

280g soft white wheat

250g sucanat

170g unsalted butter, melted

1 tsp baking soda

1 1/2 tsp cornstarch

1/2 tsp salt

1 egg + egg yolk, room temperature

2 tsp vanilla

1/2c dark chocolate chunks

1/2c chopped pecans

1. Combine the flour, baking soda, cornstarch, and salt together in a bowl, whisk and set aside.
2. In another bowl, add the melted butter and sucanat and egg, egg yolk and vanilla extract. Pour this mixture into dry ingredients
3. Mix together with a rubber spatula. The dough will be thick and appear greasy. Add in the chocolate chips and pecans and fold them into the dough.
4. Place dough into the refrigerator and chill for 2 hours to bake the same day. You can keep the dough in the fridge for up to 3 days.
5. When ready to bake, take the dough out of the refrigerator and let it come to room temperature.
6. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper.
7. Using a cookie scoop, roll dough into a ball.
8. Bake the cookies for 12–13 minutes or until the edges are very lightly browned.
9. Cool on the baking sheet for 10 minutes.
10. Cookies stay fresh covered at room temperature for up to 1 week.