Ingredients
Scale
- 225g unsalted butter, softened 🧈
- 150g granulated sugar 🍚
- 150g light brown sugar 🍯
- 2 large eggs 🥚
- 1 tsp vanilla extract 🌿
- 300g all-purpose flour 🌾
- 1 tsp baking soda 🧂
- 1 tsp cornstarch 🌽
- 1/2 tsp fine salt 🧂
- 300g semisweet chocolate chips 🍫
- 100g chopped walnuts or pecans (optional) 🌰
Instructions
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy (about 2–3 minutes) using a mixer or wooden spoon.
- Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined—do not overmix.
- Fold in the chocolate chips and chopped nuts (if using) until evenly distributed.
- For thicker, chewier cookies, chill the dough for 30 minutes in the refrigerator. (This step is optional but recommended.)
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 5 cm (2 in) apart. For uniform cookies use a cookie scoop.
- Bake for 10–12 minutes, until the edges are golden brown but centers still look slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days (if they last that long!).