The BEST! Big, Thick, Chocolate Chip Cookies: A Dreamy Delight in Every Bite

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. The cornstarch helps the cookies stay thick and soft. Set this bowl aside.
Cream Butter and Sugars:

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes. This is key to achieving that soft, chewy texture.
Add Eggs and Vanilla:

Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as that can affect the texture.
Stir in Chocolate Chips and Nuts:

Gently fold in the chocolate chips and chopped nuts (if using) using a spatula or spoon. Make sure they are evenly distributed throughout the dough.
Shape the Cookies:

Scoop about 3 tablespoons of dough for each cookie (for larger, thicker cookies). Roll each scoop into a ball and place them on the prepared baking sheets about 2-3 inches apart to allow for spreading.
Chill the Dough (Optional, but Recommended):

For even thicker cookies, cover the dough balls with plastic wrap and chill them in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies retain their shape while baking.
Bake:

Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to cook a bit on the baking sheet after you remove them from the oven, so don’t overbake them.
Cool and Serve:

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips: