- 1 cup (2 sticks) unsalted butter, chilled
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/4 tablespoon cornstarch
- 3 1/3 cups all-purpose flour
- 2 cups semisweet chocolate chips (I used Ghiradelli)
- 1 cup chopped walnuts
Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper.
In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed. Add the eggs, one at a time, until mixed well. Stir in the baking powder, baking soda, salt, and cornstarch, mixing until blended. Gradually add the flour, mixing until just blended. Fold in the chocolate chips and walnuts, ensuring they are evenly distributed in the cookie dough.
Divide the cookie dough into 12 equal parts. Loosely form each part into a ball (does not need to be perfectly shaped), placing 6 cookies on each cookie sheet. Place the cookie sheets in the freezer for 10 minutes before baking.
Bake 20 to 25 minutes or until the edges are golden brown (it is okay if the cookies are still a little gooey in the middle!). Allow the cookies to cool 5 to 7 minutes before removing from the cookie sheets.