Step 1: Prepare Your Baking Station

• Preheat your oven to 375°F (not 475°F). The original recipe suggests 475°F, but for even baking and better texture, 375°F is recommended.
• Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.

Step 2: Mix the Dry Ingredients

• In a small mixing bowl, whisk together flour, cornstarch, salt, and baking soda. This ensures the leavening agents and salt are evenly distributed.

Step 3: Combine the Wet Ingredients

• Cut the cold butter into small cubes. Using cold butter instead of melted butter helps create a thicker cookie.
• In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined. You can use an electric hand mixer or a wooden spoon if mixing by hand.

Step 4: Incorporate the Dry Ingredients

• Gradually mix the dry ingredient mixture into the wet ingredients. Stir gently until fully combined. Overmixing can make the cookies tough, so mix just until the flour disappears.

Step 5: Add the Chocolate Chips and Walnuts

• Gently fold in the chocolate chips and optional walnut pieces. If you prefer fewer chocolate chips, use half a bag instead of a full one.

Step 6: Shape the Cookies

• Use a tablespoon or a small ice cream scoop to create even-sized cookie dough balls.
• Place them on the prepared baking sheet, spacing them about two inches apart to allow for spreading.

Step 7: Bake the Cookies

• Bake at 375°F for 8-10 minutes or until the tops turn light golden brown. Keep a close eye on them, as they continue cooking even after they are removed from the oven.

Step 8: Cooling and Serving

• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set while maintaining a soft center.
• For the best texture, enjoy the cookies warm.