Those wonderful cookies I can't eat

This old body is betraying me today. Not only do I have a toothache, actually a jaw ache under a long-broken molar, I have the beginnings of a new shingles attack and an unexplained twinge in my chest.
I sound like a decrepit denizen of a nursing home, for which I apologize. The right knee is healing from the fall in the grocery store parking lot due to a hole in the asphalt (fixed the next day).
The cat is sitting in my doorway because she is psychic and knows I am hurting. I just got an email confirmation for my sudden whim, a week-long Alaska trip starting in late July. Feeling infirm does not inspire confidence in my stamina for this trip. I haven't had a real vacation for something like a dozen years. I have already paid for the 13-hour bus trip to Kantishna, 90 miles inside Denali National Park, where I was once the baker for a season.
Staying there one night is a little rich for my blood at more than $400. I can't even really afford the tour bus that stops for lunch at the Kantishna Roadhouse. Instead I am taking the Park Service shuttle, $54 versus $159, and will pack a sack lunch.
I used to bake my signature chocolate chip cookie recipe for the guests, hiker lunches, and sack lunches for the guests' road trip out. I also produced all the baked goods, including pies or cakes and my sourdough bread for the lunch buffet.
Here is my chocolate chip cookie recipe:
The Best Chocolate Chip Cookies Ever
Preheat oven to 325; spread 1 cup coarsely chopped pecans on large sheet pan. Toast about 10 minutes, stirring them around a couple of times.
Remove and add 2 T. unsalted butter, stirring it into the nuts. Set aside to cool. Put the oven temp up to 350.
Measure 1-1/2 cups cake flour, if you have it. Otherwise use all-purpose.
(If all-purpose flour is used, the cookies are crisper --- it’s the protein in the flour.)
Sift with 3/4 tsp. salt, 1-1/2 tsp. baking powder.
Cream 10 T. unsalted butter.
Add 3/4 cup brown sugar and 2 T. corn syrup (the latter makes them chewier --- leave it out if you like them crunchier) and beat together until fluffy.
Add 1 large egg,
1 T. real vanilla extract (I made my own, brandy and a couple of Tahitian vanilla beans soaking in it.)
Beat again. Gradually add flour. Add 1 c. good chocolate chips (Guittard or something similar) or small chocolate chunks, plus the pecans. Use a rubber spatula to mix.
Lightly spray sheet or cookie pans. (I used parchment paper to line pans.) Drop heaping tablespoons two inches apart --- a melon baller works great for uniform cookie size. Bake 12 minutes, or only until edges start to brown. Let sit for a minute then remove to racks and let cool. This version makes more than two dozen cookies. - Joanna
If you ever need it, I have the original recipe, which is for 25 dozen. I made that many every night when I baked at Kantishna. The pilots would drop by around 1 a.m. after the bar closed for a taste of the raw cookie dough.