Vegan Gingerbread Waffles

Prep. Time : 5 Mins
Baking Time : 5 Mins
Difficulty : Easy
Servings : 4 Waffles
Necessary : 
* 1,25 Cup Whole Pastry Flour
* 0,5 Tablespoon Baking Powder
* 0,25 Cup + 1 Tablespoon Brown Sugar
* 1 Tablespoon Cinnamon
* 1 Tablespoon Ginger
* 0,25 Cup Pumpkin Puree
* 1 Flax Egg
* Scant 1 Cup Unsweetend Almound Milk
* 2 Tablespoon Molasses
* 1 Tablespoon Canola Oil

Preparation :
Preheat waffle iron . Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes . Add molasses , pumpkin puree , oil, brown sugar and whisk . Add almond milk and stir once more . Add flour , baking powder and spices to a sifter and sift over wet ingredients . Stir until just combined . Ideally , let batter rest for 5 minutes before cooking . Once preheated , generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine's instructions . I like to set mine to the darkest setting so it gets extra crispy . Once done , remove and place on cooling rack to let steam roll of and crisp up a bit . Serve warm with vegan butter and maple syrup , or whatever toppings you desire .

Hi Guys !
I'm so sorry I didn't add anything since June . . . I had problems with my laptop . But . . . now I've got a new one and I'll try to make it up ! :) First recipe will be ready on Friday .

Fortune Cookies

Prep. Time : 10 Mins
Baking Time : 25 Mins
Difficulty : Easy
Servings : 20 Cookies
Necessary :
* 4 Large Egg Whites
* 2 Teaspoons Vanilla Extract
* 6 Tablespoons Sunflower Oil
* 175g All Purpose White Flour
* 375g Granulated Sugar
* 1 Teaspoon Cornflour
* 1 Teaspoon Salt
* 6 Teaspoons Water

Preparation :
Preheat the oven to 150˚C/Gas 2/300˚F and grease a wide baking sheet . Write and cut out your own customised fortunes on little strips of paper about 10cm by 1cm and set aside . Using a whisk , beat the egg whites in a large bowl with the oil , and vanilla extract . Beat them until they become thick , but not stiff . Sieve in the flour and cornflour . Add the sugar , salt and water and mix through the egg whites . Combine thoroughly until you have no lumps and bumps . Place 4 level tablespoon of the mix evenly spaced on the baking sheet . I find working with four discs at a time to be the easiest . Distribute the mix evenly by tilting the tray until you get a nice wide disc around 10cm in diameter . Bake in the oven for 10-15 minutes , or until the cookies go a light golden brown colour around the edges . Working quickly - remove one disc from the baking sheet , place the fortune in the center and gently fold in half . Bend the two ends of the disc over the rim of a glass and hold in position for 20 seconds until it cools . Repeat the process until you get through all the cookie mix .

Swedish Cinnamon Buns

Prep. Time : 20 Mins
Baking Time : 20 Mins
Difficulty : Easy
Servings : 24 Cookies
Necessary :
* 400ml Milk
* 110g Butter
* 14g Sachets Dried Yeast
* 110g Caster Sugar
* 750g Plain Flour
* 0,5 Teaspoon Salt
* 2 Tablespoon Ground Cardamom
* 4 Tablespoons Pearl Sugar
* 1 Beaten Egg
* 110g Soft Butter
* 90g Sugar
* 2 Tablespoons Cinnamon

Preparation :
Melt the butter in a large pot gently on a low heat and then add the milk . When the mixture is lukewarm , remove from the heat and add the two sachets of dried yeast , whisking to incorporate . Mix the flour , sugar , salt and cardamom in a large mixing bowl . Make a well and pour the wet ingredients in . Using a wooden spoon mix until you have a rough dough . When the dough has taken shape and is no longer sticky , turn out onto a clean floured surface and knead for about 6 minutes . Dust with a little flour if you find the dough is too sticky . Transfer the dough to a floured bowl , covered by cling film and a towel and let it rise for 45 minutes in a warm dark place . Preheat the oven to 220°C . To prepare the filling , in a bowl , beat the butter , sugar and cinnamon together until you have a smooth paste . When the dough has risen , punch it down in the bowl and cut it in half .  Roll one of the halves into a rectangle about 3mm thick , and then spread the filling all over . Then , from the long side , roll the dough so you get a snail effect and slice into approx 12 pieces . Place the slices in a non stick mini pie tray with six holes , (you could also lay them flat on a baking sheet lined with parchment paper) face up and coat with the beaten egg . Sprinkle the buns with pearl sugar . Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown . Repeat the process with the second half of the dough .

Chocolate Brandied Raisin Cookie

Prep. Time : 20 Mins
Baking Time : 20 Mins
Difficulty : Easy
Servings : About 2 Dozen
Necessary :
* 1 Cup Chopped Golden Raisins

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour - See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

1 cup golden raisins, chopped
1/2 cup brandy
1 1/2 cups flour
3 Tbsp Dutch process cocoa (In Canada, Fry's Cocoa is Dutch processed)
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp coarse salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup honey
8 oz 70% dark chocolate, chopped (or white chocolate)
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

* 0,5 Cup Brandy
* 1,5 Cups Flour
* 3 Tablespoons Dutch Process Cocoa
* 1 Tablespoon Ground Cinnamon
* 0,75 Tablespoon Baking Soda
* 0,5 Tablespoon Coarse Salt
* 0,5 Cup softened Butter
* 0,5 Bup Brown Sugar
* 0,5 Cup Honey
* 8 Oz 70% Chopped Dark Chocolate
* 1 Cup Cinnamon Sugar

Preparation :

Pre-heat the oven to 325 F

  In a saucepan, bring the brandy and the raisins to a boil. Remove from the heat and let stand for 20 minutes until cool. Meanwhile, cream the butter and sugar with an electric mixer until it's light and fluffy. Scrape down the bowl, and then add the honey. Continue mixing until it's creamy.

  In a separate bowl, whisk together the flour, cocoa, 1 tsp of cinnamon, baking soda, and salt. Add to the butter/sugar mixture and stir on low speed until it's combined.

  Drain your brandy soaked raisins and add them, along with the chocolate pieces. Give a good stir so they are even throughout.

  Now, the original recipe says to line your pans with parchment, but I ran out at the last moment so I just put them right on the pan. I have good pans, so I wasn't worried. You can decide. They don't stick.

  In a bowl, stir together the 1/2 tsp of cinnamon and 1/2 cup granulated sugar and set yourself up, assembly line style with the dough, cinnamon sugar, and a cookie sheet.

  Scoop your dough out in 2 scant tbsps. Hold in your hand over the bowl of sugar and douse them with it. Roll into a ball, then in the sugar again. You really want to make sure that they are well coated. Continue, placing the cookies 2 inches apart on the baking sheet.

  Bake in the center of the oven for about 18-22 minutes until just set and the tops are starting to crack. Let cool on the sheets for about a minute before removing to a rack and allowing to cool completely.
- See more at: http://www.yummymummyclub.ca/easy-family-recipes/chocolate-brandied-raisin-cookie-recipe#sthash.UYPCxfym.dpuf

Pre-heat the oven to 325 F . In a saucepan , bring the brandy and the raisins to a boil . Remove from the heat and let stand for 20 minutes until cool . Meanwhile , cream the butter and sugar with an electric mixer until it's light and fluffy . Scrape down the bowl , and then add the honey . Continue mixing until it's creamy . In a separate bowl , whisk together the flour , cocoa , 1 tsp of cinnamon , baking soda , and salt . Add to the butter/sugar mixture and stir on low speed until it's combined . Drain your brandy soaked raisins and add them , along with the chocolate pieces . Give a good stir so they are even throughout . Now , the original recipe says to line your pans with parchment , but I ran out at the last moment so I just put them right on the pan . I have good pans , so I wasn't worried . You can decide . They don't stick . In a bowl , stir together the 0,5 tsp of cinnamon and 0,5 cup granulated sugar and set yourself up , assembly line style with the dough , cinnamon sugar , and a cookie sheet . Scoop your dough out in 2 scant tbsps . Hold in your hand over the bowl of sugar and douse them with it . Roll into a ball , then in the sugar again . You really want to make sure that they are well coated . Continue , placing the cookies 2 inches apart on the baking sheet . Bake in the center of the oven for about 18-22 minutes until just set and the tops are starting to crack . Let cool on the sheets for about a minute before removing to a rack and allowing to cool completely .

S’More Sandwich Cookie

Prep. Time : 25 Mins
Baking Time : 10 Mins
Difficulty : Easy
Servings : About 30
Necessary :
* 0,75 Cup Softened Butter
* 0,5 Cup Sugar
* 0,5 Cup Packed Brown Sugar
* 1 Egg
* 2 Tablespoons Milk
* 1 Teaspoon Vanilla Extract
* 1,5 Cup All-purpose Flour
* 1,25 Cup Graham Cracker Crumbs
* 0,5 Teaspoon Baking Soda
* 0,25 Teaspoon Salt
* 1/8 Teaspoon Ground Cinnamon
* 2 Cups Semi-sweet Chocolate Chips
* 24 to 28 Large Marshmallows

Preparation :
In a large bowl cream butter and sugars . Beat in the egg , milk and vanilla . In a separate bowl combine flour , graham cracker crumbs , baking soda , salt and cinnamon .Gradually add the powdered ingredients to the creamed mixture . Stir in the chocolate chips . Drop by tablespoonfuls , two inches apart onto ungreased baking sheets . Bake at 375 degrees F for 8 to 10 minutes until golden brown . Place on wire racks and cool completely . Place cooled cookies on a microwave safe plate , bottom side up . Top each with a marshmallow . Microwave on high , uncovered , for 10 to 15 seconds , until marshmallows begin to “puff” but don't overcook . Top each with another cookie .

Shortbread Button Cookies

Prep. Time : 15 Mins
Baking Time : 15 Mins
Difficulty : Easy
Servings : About 100
Necessary :
* 125g Softened Butter
* 0,33 Cup Icing Sugar
* 1 Tablespoon Vanilla Essence
* 0,75 Cup Plain Flour
* 0,5 Cup Rice Flour
* 2 Tablespoon Cornflour
* Extra Flour For Kneading

Preparation :

Preheat oven to 160 degrees celsius , and line 2 large cookie trays with baking paper . Set aside . In a bowl of an electric mixer place the butter , icing sugar and vanilla and beat until light and creamy . Sift the flours over the butter mixture and stir well until combined and a soft dough forms . Turn out the dough onto a lightly floured bench and knead until smooth (if it is very hot and humid place the dough into the fridge for 5-10 minutes to chill down before kneading and rolling out) . Place the dough between two sheets of baking paper and roll to about 5mm thick . Cut out rounds with a cookie cutter and place onto the lined cookie trays . Press together and re-roll and repeat with the rest of the dough . Using a slightly smaller cookie cutter make indents in into the cut out cookies on the cookie tray . Be careful not to go all the way through . Using a straw cut out four holes in the center of the cookie to create the button holes . Place into oven and cook for 10-15 minutes or until just turning golden . Remove from the oven and let it cool before removing from the trays onto a cooling rack .

Marshmallow Cookies

Prep. Time : 20 Mins
Baking Time : 15 Mins
Difficulty : Easy
Servings : 18
Necessary :
* 250 g Flour
* 0,75 Teaspoon Baking Soda
* 0,5 Teaspoon Salt
* 115 g Soft Butter
* 170 g Peanut Butter
* 80 g White Sugar
* 90 g Brown Sugar
* 1 Egg 
* Tablespoon Vanilla Extract
* 80 g Chopped Milk Chocolate
* 80 g Chopped Dark Chocolate
* 50 g Sliced ​Marshmallows

Preparation :
Mix flour with soda , salt and set aside . In a separate bowl , beat the butter , then add the peanut butter and beat down . Then add sugar (brown and white) , all thoroughly blend . Add egg and mix . Add dry ingredients and finally the chopped chocolate . Shape the dough into balls about the size of a large walnut . Flatten it in your hand , place 2 slices of marshmallow in the middle and wrap the dough . Then it flatten cake again (try not to marshmallow pierced through the layers of dough) and place on baking tray lined with baking paper . They'll grow a bit so do not put them too close together . Bake at 180 º C for 14 minutes , the cookies should be lightly tan .

Sprite - Jelly Beans Ice Cream

Prep. Time : 30 Mins

Difficulty : Easy
Servings : 1 Item
Necessary :
* Jelly Beans
* Sprite
* Ice Cream Sticks
* Cups

Preparation :

Fruit Sorbet

Prep. Time : 30 Mins
Difficulty : Easy
Servings : 1 Item
Necessary :
* Pears
* Kiwis
* Raspberries
* Bleder
* Ice Cream Sticks
* Cups

Preparation :

Watermelon - Grill

Prep. Time : 40 Mins
Difficulty : Medium
Servings : 1 Item
Necessary :
* 1 Watermelon
* Other Fruits
* A Tool For Scooping
* Toothpicks
* 4 Pieces Of Celery

Preparation :

Vanilla Crescent Cookies

Prep. Time : 10 Mins
Baking Time : 10 Mins
Difficulty : Easy
Servings : About 4
Ingredients :
* 1 Stick Softened Butter
* 1 Egg Yolk
* 1 Cup Flour
* 0,5 Cup Ground Almonds
* 0,5 Cup Powdered Sugar
* 1 Pinch Of Salt
* 2 Teaspoons Vanilla Powder
* 1 Slit, Deseeded Vanilla Bean
* 1/4 Cup Sugar
* 1 Tablespoon Vanilla Powder

Preparation :
Preheat oven to 375°F . Mix together butter , egg yolk , powdered sugar and vanilla bean seeds . Add ground almonds , flour , salt and vanilla powder . Place dough in the fridge for 10-15 minutes to cool.
Roll small crescents and lightly flatten . Bake for 10-12 minutes , until golden .
Mix sugar and vanilla powder together on a plate or bowl . Roll the warm cookies around in the vanilla sugar mixture . Store in a container with a tight-fitting lid .

Choco-Nut Cookies

Prep. Time : 10 Mins
Baking Time : 25 Mins
Difficulty : Easy
Servings : About 6
Ingredients :
* 1 Cup Wheat Flour
* 7 Tablespoons Butter
* 3 Tablespoons Sweetened Cocoa
* 1 Cup Powdered Sugar
* 0,5 Cup Chopped Nuts
* 0,25 Cup Milk

Preparation :
Mix Butter and Sugar until creamy texture is acquired .
Add Cocoa/Chocolate drink powder to the mixture .
Fold in Wheat flour into the mixture gently with finger tips . A powdery mixture is obtained .
Add milk into the mixture slowly and make a dough .
Toss the chopped nuts into the dough and fold them in .
Make 6 balls and press them to make disc shaped cookies .
Place the cookies on a greased baking tray or cookie sheet .
Leave 1 cm space between each cookie . Make cuts on the top surface of cookies before baking .
Bake at 180 C . Leave the cookies aside after baking so that they can dry . Outer layer becomes crisp whereas the inner part remains chewy .

Gingersnaps Cookies

Prep. Time : 10 Mins
Baking Time : 8 Mins
Difficulty : Easy
Servings : About 3 Dozen
Ingredients :
* 0,75 Cup Shortening
* 1 Cup Firmly Packed Brown Sugar
* 0,25 Cup Molasses
* 1 Large Egg
* 2 Cups All Purpose Flour
* 2 Teaspoons Baking Soda
* 0,25 Teaspoon Salt
* 1 Teaspoon Ground Cinnamon
* 1 Teaspoon Ground Cloves
* 1 Teaspoon Ground Ginger
* 0,5 Cup Sugar

Preparation :
Preheat oven to 375 degrees.
Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.
Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.

Oatmeal Muffins

Prep. Time : 5 Mins
Baking Time : 25 Mins
Difficulty : Easy
Servings : About 9
Ingredients :
* 1,25 Cups All-purpose Flour
* 1 Cup Packed Light Brown Sugar
* 2/3 Cup Old-fashioned Whole-rolled Oats
* 1 Tablespoon Cinnamon
* 2 Teaspoons Baking Powder
* Pinch Salt
* 1/3 Cup Raisins
* 1/3 Cup Mini Chocolate Chips Plus More For Sprinkling Tops
* 0,5 Cup Milk
* 1/3 Cup Liquid-state Coconut Oil
* 2 Teaspoons Vanilla Extract

Preparation :

Preheat oven to 350F . Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities ; set aside .
In a large bowl , add the first 6 ingredients , and whisk to combine .
Add the raisins , 1/3 cup mini chocolate chips , and whisk to combine .
Add the milk , coconut oil , vanilla , and with a rubber spatula , fold until just combined ; don't overmix .
Using a large cookie scoop or 0,25-cup measure , evenly distribute the batter into 9 of the cavities of the pan .
Top each muffin top with a generous pinch of chocolate chips .
Bake for about 20 to 24 minutes , or until muffins are set , and a toothpick inserted in the center comes out clean , or with a few moist crumbs dangling , but no batter . Don't overbake because muffins will be prone to drying out .  Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely . Muffins will keep airtight at room temperature for up to 5 days , or in the freezer for up to 6 months .

Molasses Cookies

Prep. Time : 15 Mins
Baking Time : 10 Mins
Difficulty : Easy
Servings : About 17
Ingredients :
* 1 Large Egg

* 0,75 Cup Packed Dark Brown Sugar

* 0,5 Cup Coconut Oil

* 1/3 Cup Unsulphered Molasses

* 2 Tablespoons Vanilla Extract

* 2 Teaspoons Cinnamon
* 1 Teaspoons Ground Ginger
* 1 Teaspoon Ground Cloves
* 0,5 Teaspoon Ground Nutmeg
* Pinch Salt
* 2 Cups All-purpose Flour
* 1 Teaspoon Baking Soda

+ Cinnamon-Sugar Coating
* 0,5 Cup Granulated Sugar
* 1 Heaping Teaspoon Cinnamon

Preparation :

Cookies - To the bowl of a stand mixer fitted with the paddle attachment , combine the egg , brown sugar , coconut oil , molasses , vanilla , and beat on medium-high speed until well-mixed , smooth , and glossy about 4 minutes .
Stop , scrape down the sides of the bowl , and add the cinnamon , ginger , cloves , nutmeg , optional salt , and beat on medium-high speed until combined and smooth , about 1 minute .
Stop , scrape down the sides of the bowl , and add the flour , baking soda , and mix until just combined , about 1 minute .
Using a medium 2-inch cookie scoop , form heaping two tablespoon mounds . Place mounds on a large plate , cover with plasticwrap , and refrigerate for at least 3 hours , or up to 5 days , before baking . Dough will be very soft , mushy , limp , and is not suitable for baking ; it must be chilled so the coconut oil re-solidfies . Do not bake with warm dough because cookies will spread and bake thinner and flatter .
Preheat oven to 350F , line baking sheets with Silpats , or spray with cooking spray ; set aside .
Cinnamon-Sugar Coating - Add granulated sugar and cinnamon to a small bowl and stir to combine .
Roll each ball of dough through the coating , liberally coating all sides . After all cookies have been coated , I like to go back and double-dip each mound , to get an extra-thick coating .
Place coated mounds on baking sheets , spaced at least 2 inches apart . Bake for 8 to 9 minutes , or until edges have set and tops are just beginning to set , even if undercooked and soft center . Do not bake longer than 9 minutes for soft cookies because they firm up as they cool ; bake for 9-10 minutes if you like firmer cookies . Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling .
Store cookies airtight at room temperature for up to 1 week , or in the freezer for up to 4 months . Alternatively , unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months , so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired . Do not roll cookies through cinnamon-sugar mixture until you plan to bake them .

Peanut Butter Cookies

Prep. Time : 10 Mins
Baking Time : 10 Mins
Difficulty : Easy
Servings : 2 Dozen

Ingredients :
* 0,5 Cup Softened Butter
* 0,5 Cup Granulated Sugar
* 0,5 Cup Packed Brown Sugar
* 0,5 Cup Peanut Butter
* 1 Egg
* 0,25 Teaspoon Vanilla
* 1,25 Cups All-purpose Flour
* 0,75 Teaspoon Baking Soda
* 0,5 Teaspoon Baking Powder
* 0,25 Teaspoon Salt

Preparation :

Preheat the oven to 375 degrees .

Cream together the butter , peanut butter and sugars until light and fluffy .  Mix in the egg and beat until well combined .

Add the vanilla .

Mix in the dry ingredients until the dough comes together .

Roll dough into balls , or use a cookie scoop .  You can make these any size you like , just adjust the baking time accordingly .  My cookies were about 1,5 tablespoon of dough .

Use the tines of a fork to smush the cookies down in a criss cross pattern .

Bake for 10-12 minutes or until the edges are golden brown .

Cool on pan for a few minutes before removing to wire racks to cool .

Chocolate Chips Cookies

Prep. Time : 15 Mins
Baking Time : 15 Mins
Difficulty : Easy
Servings : 2 Dozen
Ingredients :
* 8,5 Ounces Cake Flour
* 8,5 Ounces Bread Flour
* 1,25 Teaspoons Baking Soda
* 1,5 Teaspoons Baking Powder
* 1,5 Teaspoons Coarse Salt
* 2,5 Sticks Unsalted Butter
* 10 Ounces Light Brown Sugar
* 8 Ounces Granulated Sugar
* 2 Large Eggs
* 2 Teaspoons Vanilla Extract
* 10 Ounces bittersweet Chocolate Chips
* 10 Ounces Semisweet Chocolate Chips
* Sea Salt For Sprinkling

Preparation :
Cream the butter with the brown sugar and granulated sugar together well . Beat in the egg and the vanilla .
In a separate bowl , sift the flour with the cornstarch , baking soda and salt . Add this to the butter mixture and stir until blended . Stir in the chocolate chips and pecans .
Using a small ice cream scoop or a tablespoon , scoop spoonfuls of dough shape them into a ball and place onto a parchment lined baking tray or a plate . Chill the scooped cookies for at least an hour , or once chilled , the cookies can be frozen for baking later .
Preheat the oven to 325 F . Arrange the chilled scooped cookies onto parchment-lined baking trays , leaving 3 inches between the cookies . Bake for 15-18 minutes , until browned around the edges . Cool the cookies on the baking tray . If baking cookie dough that has been frozen , arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above .