Chewy Chocolate Chip Cookies

Let's Cook

1. Step 1.

   In a large bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.

2. Step 2.

   Using an electric mixer, beat the butter, brown sugar, and granulated sugar in a large bowl on medium speed until very light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Step 3.

   Reduce the mixer speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds. Fold in the chocolate chunks and walnuts (if using) with a spatula.

4. Step 4.

   Transfer the dough to a large resealable plastic bag and refrigerate for at least 24 hours and up to 72 hours.

5. Step 5.

   When ready to bake, heat the oven to 350°F. Line a baking sheet with parchment paper.

6. Step 6.

   Scoop 6 scant ½-cupfuls of chilled dough onto the prepared sheet, spacing them 3 inches apart. Bake until golden brown at the edges but still very soft in the center (cookies will look very underbaked), 18 to 20 minutes. For chewier cookies, bake 18 minutes; for crisper edges, bake 20 minutes.

7. Step 7.

   Transfer the baking sheet to a cooling rack. For crisper edges, transfer cookies from the sheet to the rack to cool. For the chewiest cookies, let them cool completely on the baking sheet. Repeat with remaining dough, or store the dough in the refrigerator for later use.