Adapted from The King Arthur Flour Cookie Companion (The Essential Chewy Chocolate Chip Cookie)
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
2/3 cup (5 1/4 ounces) dark brown sugar
2/3 cup (4 3/4 ounces) granulated sugar
2 tablespoons (1 1/4 ounces) light corn syrup
1 tablespoon cider vinegar or white vinegar
2 large eggs
1 tablespoon vanilla extract (I used 1 1/2 tablespoons)
1.2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups (9 1/2 ounces) unbleached all-purpose flour
1 1/2 cups white chocolate chips
1 1/2 cups chopped pecans, toasted
Preheat oven to 375F. Line 2 baking sheets with parchment paper (or lightly grease).
In a medium-sized mixing bowl, cream together the butter, dark brown sugar, granulated sugar, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking soda. Stir in the flour, white chocolate chips, and toasted pecans.
Drop the dough by the tablespoonful onto the baking sheets. Bake the cookies for 10 minutes, until they’re just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a rack to cool.
4 dozen cookies