Begin by setting your oven to a toasty 475°F. Line your baking sheets with parchment paper to ensure easy removal later and to avoid any sticky situations.

In a mixing bowl, whisk together 1¼ cups all-purpose flour, 3 tablespoons cornstarch, ½ teaspoon salt, and ½ teaspoon baking soda until well combined.

In a separate bowl, mix together ½ cup cold butter, 6 tablespoons granulated sugar, 6 tablespoons brown sugar, 1 large egg, and ½ teaspoon vanilla extract. Blend them until creamy and smooth.

Gently incorporate the dry ingredients into the wet mixture, stirring until just combined.

Now, fold in 10-11 oz of semi-sweet chocolate chips and, if you like, ¼ cup walnut pieces.

Using a tablespoon, scoop rounded portions of the dough onto your prepared baking sheets, leaving enough space between them.

Pop your baking sheets in the oven and bake for 6-7 minutes.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.