Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, cold, cut into ½-inch cubes
  • ¾ cup (150g) granulated sugar
  • ¾ cup (170g) packed light brown sugar
  • 2 large eggs, cold
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 ½ cups (approx. 300g) semi-sweet chocolate chunks (or coarsely chopped chocolate bar)
  • ½ cup (approx. 100g) walnuts, roughly chopped (optional)

Instructions:

  1. Beat cold butter, granulated sugar, and brown sugar together until light and fluffy. Don't overmix.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the chocolate chunks and walnuts (if using).
  6. Cover the dough and chill for at least 1 hour, or up to 24 hours.
  7. Preheat oven to 200°C (400°F). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop large mounds of dough (about ⅓ cup each) onto the prepared baking sheets, leaving space between each cookie. Don't flatten them!
  9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft to make chewy cookies.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely (or just eat them warm!).