Chocolate Chip Cookies
- Prep time: 20 minutes
- Baking time: 13 minutes per pan
- Total time: 1 hour
- Servings: 36
- 3¾ cups (450 g) all-purpose flour (spoon and level to measure)
- ¼ cup (28 g) corn starch
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ cups (339 g) unsalted butter, room temperature
- 1½ cups (320 g) brown sugar, firmly packed
- ½ cup (99 g) sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (170 g) dark or bittersweet chocolate chips
- ½ cup (89 g) semi-sweet mini chocolate chips
- 1 cup (113 g) walnuts or other nut of your choice, chopped (see Note)
- Parchment paper or non-stick baking mats
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or non-stick baking mats. Set aside.
- In a bowl, whisk together the flour, corn starch, baking soda, salt, and cinnamon; set aside.
- In a large bowl, using an electric mixer, beat the butter, brown sugar, and sugar until light and fluffy, about 5 minutes. Scrape sides of the bowl as needed.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce mixer speed to low, slowly add the flour mixture and mix until just combined.
- Fold in the dark chocolate chips, semisweet chocolate chips and the walnuts.
- With a medium cookie scoop (#40 or #50/about 1½ tablespoons), portion out the cookie dough. Place 2 inches apart on the baking sheet.
- Bake cookies for 9–14 minutes or until the edges are slightly golden.
- Remove from the oven and let cool on the baking sheet for 2–5 minutes before transferring to a wire rack to completely cool.
- Store cookies in an airtight container. Freeze for longer storage.
Note: For nut-free cookies, replace the 1 cup of nuts with 1 cup of chocolate chips.