Ingredients
- 2¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, at 65–67°F (18–19°C)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Combine Dry Ingredients
Combine the flour, baking soda, cornstarch, and salt in a medium bowl; whisk until evenly blended, then set aside. - Cream Butter & Sugars
In a large mixing bowl, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy—about 3 minutes. - Add Eggs & Vanilla
With the mixer on low, add the eggs one at a time, beating well after each, then mix in the vanilla extract. - Incorporate Dry Ingredients
Gradually add the flour mixture on low speed, mixing just until no streaks remain. Avoid overmixing. - Fold in Chips & Nuts
Use a spatula to gently fold in the chocolate chips and optional nuts, ensuring even distribution. - Chill the Dough
Cover the bowl and refrigerate for at least 1 hour (up to 72 hours). Chilling controls spread and intensifies flavor. - Preheat & Prep
Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone liners. - Portion & Bake
Portion the dough into 3-tablespoon scoops, roll each into a ball, and arrange them about 3 inches apart on the prepared sheets. Bake for 12–14 minutes, until the edges turn golden while the centers remain slightly soft. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish setting.