Prep time: 15 mins | Bake time: 10–12 mins | Servings: Approx. 24 cookies
Ingredients
- The Base:
- ½ cup unsalted butter.
- ¾ cup packed light brown sugar.
- ¼ cup granulated sugar.
- 1 large egg.
- 1 tablespoon pure vanilla extract.
- The Dry Mix:
- 2 cups all-purpose flour.
- 2 tablespoons cornstarch (the secret to that soft texture).
- 1 teaspoon baking powder.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- The Mix-ins:
- 12 ounces semi-sweet chocolate chips.
- ½ cup walnut pieces.
Instructions
- Cream: In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth.
- Emulsify: Add the egg and vanilla extract, beating until the mixture is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Mix: Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Fold: Stir in the semi-sweet chocolate chips and walnut pieces by hand.
- Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space for the cookies to spread.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.