1-First Step: Get your oven and pans ready Start by preheating your oven to 400°F. Line a baking sheet with parchment paper so the cookies release easily after baking. This high oven temperature helps the cookies set quickly, which keeps them thick and soft instead of thin and flat. If you are baking for a group, line two sheets so you can keep the dough moving. That is especially helpful when you want a fresh tray ready for a potluck, classroom event, or weekend get-together.

2-Second Step: Cream the butter and sugars Add 1 cup cold salted butter, cubed, along with the dark brown sugar, light brown sugar, and granulated sugar to a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds, then increase to medium speed and beat for about 4 minutes until the mixture looks light and fluffy. This step helps create the structure that gives Chocolate Chip Walnut Cookies their soft bite. The butter does not need to be room temperature here. In fact, cold butter helps the dough stay sturdy and thick.

3-Third Step: Add the wet ingredients and flavor builders Add the 2 eggs, 2 teaspoons vanilla, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 2 teaspoons cornstarch. Mix for about 1 minute until the dough looks smooth and well blended. Scrape down the sides of the bowl so everything mixes evenly. At this stage, the dough should smell rich and buttery with a sweet vanilla note. The cornstarch may seem like a small ingredient, but it plays a big part in making the cookies tender and soft in the center.

4-Fourth Step: Mix in the flour, then the chocolate chips and walnuts Turn the mixer to low and add the 3 cups all-purpose flour. Mix only until the flour is just combined. Overmixing can make the cookies tough, so stop as soon as you no longer see dry streaks. Next, fold in the 2 1/2 cups chocolate chips and 1 1/2 cups chopped walnuts. You want the mix-ins spread throughout the dough so each cookie gets a good balance of chocolate and crunch. If you prefer a nut-free batch, you can leave out the walnuts, but the texture will be a bit softer and more classic chocolate chip style.

5-Fifth Step: Portion the dough evenly Scoop the dough into 3 tablespoon portions and place them on the prepared sheet about 2 inches apart. Bigger scoops help these Chocolate Chip Walnut Cookies bake up thick and bakery-style. If you want a slightly smaller cookie, you can reduce the scoop size, but keep in mind the bake time may be a little shorter. For even baking, try to make each dough ball about the same size. That way, every cookie on the tray finishes at the same time and you avoid some turning too dark while others are still pale.

6-Sixth Step: Bake until lightly golden Bake for 8 to 9 minutes, or until the edges and tops are lightly golden. The centers may still look slightly soft, and that is exactly what you want. They will continue to set as they cool on the pan. This recipe is all about balance. A hot oven helps the outside set before the dough spreads too much, while the short bake keeps the inside soft. If your oven runs hot, check the cookies a little early.

7-Final Step: Cool and serve Let the cookies rest on the baking sheet for 2 to 3 minutes, then move them to a wire rack to cool completely. That short rest helps them firm up enough to transfer without falling apart. Serve them warm for gooey chocolate pockets, or let them cool and pack them for lunchboxes, road trips, or dessert trays. These are the kind of cookies that fit right in at family gatherings and make excellent make-ahead treats.