Ingredients
Scale
- 1 cup cold unsalted butter, cubed
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped (optional)
Instructions
- Preheat oven to 410°F (210°C) and line a baking sheet with parchment paper.
- Cream together cold butter, brown sugar, and granulated sugar until just combined.
- Beat in eggs, one at a time, until incorporated.
- Mix in cornstarch, baking soda, and salt.
- Gently mix in flour, then fold in chocolate chips and walnuts if using.
- Divide dough into 8 large balls (~6 oz each). Place 4 on prepared sheet, spaced apart.
- Bake 9-12 minutes until tops are lightly golden but centers remain soft.
- Cool on baking sheet for 15-20 minutes before transferring to a wire rack.
Notes
- Do not flatten the cookie dough balls; this helps maintain the signature thick texture.
- For extra flavor, chill dough for 30 minutes before baking.
- Optional: Swap walnuts for pecans or omit nuts entirely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian