Chocolate Chip Cookies

From: Blue Ribbon Kitchen Blog

3 cups cake flour
1 teaspoon baking soda
2 Tablespoons cornstarch
1 cup butter (2 sticks) (softened)
1 cup dark brown sugar
1/2 cup granulated sugar
2  large eggs + 1 yolk
2 tablespoons light corn syrup
3/4 teaspoon salt
2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup mini semi sweet chocolate chips
1 cup chopped toasted nuts (optional)

** Using two kinds of chips is the key to full flavor... 
Yes, of course you can change it up and use bittersweet and milk chocolate chips or try butterscotch and white chocolate chips... change the nuts or add dried cherries... but the above recipe is what I use for traditional flavor.
1 cup toasted pecans (toast pecans in a 350 degree oven for 7 minutes or until lightly toasted, let cool and coarsely chop)

Combine the baking soda and cornstarch, and flour, mix well.  Set aside.
In a large mixing bowl cream together butter, and sugars until light and fluffy. (This usually takes about 2 minutes)
Add eggs one at a time, mixing well between each.  Add the vanilla, corn syrup and salt and mix until combined.
Gradually pour the flour mixture into the wet ingredients, mixing until just combined.
Gently fold in chocolate chips and toasted pecans--if using.

Preheat oven to 325 degrees F.  Drop spoonfuls or scoops* of dough onto parchment lined cookie sheets –use parchment paper for best results.
*Using a small ice cream scoop yields uniform thick cookies. My scoop measure 1 1/2 inches in diameter.
Bake for about 13 minutes for medium sized cookies.  Bake longer for large cookies and bake less for small cookies.
Remove from the oven when the edges are lightly golden and the centers look just done.
After 2 minutes, move cookies from baking sheets and place onto cooling racks.
Store in an airtight container at room temperature for up to three days.