Levain Bakery Inspired Chocolate Chip Cookie

Preheat oven to 375 degrees.

Using a stand or handheld mixer, in a large bowl, cream together butter and sugars, about 5 minutes. Add in eggs and mix well.

Sift flour, cornstarch, salt, and baking soda into a separate bowl, then incorporate slowly into butter mixture, using mixer. Fold in chocolate chips and walnuts by hand until well dispersed.

The dough will make 8 large cookies, each about 6 ounces. Weigh individual portions out or eyeball size. Shape each cookie into a ball, but do not make too compact, should be airy and a bit uneven. Flatten top slightly and set on a baking sheet, lined with parchment or a silicone mat.

Freeze for at least 90 minutes. This will prevent cookies from overspreading when baked. Bake for 25-30 minutes. They make look slightly underbaked, but remove from oven, as they will set up as they cool, at least 15 minutes.