Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- ½ cup cold unsalted butter (cut into pieces)
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
Add-ins
- 1 bag semi-sweet chocolate chips (approximately 10-11 oz; use half bag for less chocolate)
- ¼ cup walnut pieces (optional)
Instructions
- Preheat Oven: Preheat your oven to 475°F (246°C) and line baking sheets with parchment paper to prevent the cookies from sticking during baking.
- Mix Dry Ingredients: In a smaller mixing bowl, whisk together the flour, cornstarch, salt, and baking soda until evenly combined.
- Prepare Butter and Sugars: Cut the cold butter into smaller pieces and place them in a larger mixing bowl. Add the granulated sugar, brown sugar, egg, and vanilla extract to the butter.
- Combine Wet Ingredients: Mix the butter, sugars, egg, and vanilla until well combined and creamy.
- Add Dry Ingredients: Gently stir the dry flour mixture into the wet ingredients until just combined, being careful not to overmix to keep the cookies tender.
- Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and optional walnut pieces until evenly distributed throughout the dough.
- Form Cookie Balls: Using a tablespoon, scoop cookie dough balls and place them spaced apart on the prepared baking sheets.
- Bake: Bake the cookies for 6-7 minutes or until the tops turn golden brown. Keep a close eye to avoid overbaking.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet. They will continue to cook slightly as they cool. For the softest texture, enjoy the cookies warm rather than fully cooled.
Notes
- For softer cookies, do not overbake; removing them as soon as the edges and tops turn golden will yield the best texture.
- Walnuts are optional and can be omitted or substituted with other nuts or seeds.
- Using cold butter helps to achieve a tender crumb and prevents spreading during baking.
- Cornstarch in the dough adds extra softness to the cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For less sweetness, use only half the amount of chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
