核桃巧克力曲奇

材料：
• 150克无盐黄油，软化至室温
• 110克棕糖
• 40克糖
• 1个大鸡蛋，在室温下
• 2茶匙香草精
• 260克有机多用途面粉
• 2茶匙玉米淀粉
• 1茶匙小苏打
• 1/2茶匙盐
• 120克黑巧克力粒
•50克切碎的核桃

作法：
1。用手持搅拌器或站在搅拌机，奶油黄油和糖一起以中速搅拌直到蓬松，浅黄颜色为止。拌入鸡蛋和香草。根据需要上下刮边。在另一碗里，结合面粉，玉米淀粉，小苏打和盐。在低速时，慢慢拌匀成湿成分。拌入巧克力片和核桃。面团将粘稠。放入冰箱至少30分钟。
2。烤箱预热160G的。
3 。用1汤匙或饼干模型弄成自己喜爱的形状 。如果面团太易碎，用你的双手滚动面团的球。烘烤15 〜20分钟，烤至金黄色为止


Ingredients:
• 150g unsalted butter, softened to room temperature
• 110g dark brown sugar
• 40g sugar
• 1 large egg, at room temperature
• 2 teaspoon vanilla extract
• 260g organic all-purpose flour
• 2 teaspoon corn starch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 120g semi-dark chocolate chips
• 50g chopped pecans
Directions:
1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes.
3. Preheat oven to 160g.
4. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough.  Bake for 15 to 20 minutes or until barely golden brown around the edges. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.