1-First Step: Mise en Place Measure all dry ingredients into a medium bowl: flour, baking soda, cornstarch, and salt. Whisk together to evenly distribute leavening agents. This prevents clumps and ensures uniform baking. Set aside while you prep wet ingredients. Takes 2-3 minutes.

2-Second Step: Cream Butter and Sugars In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes. Mixture should turn light and fluffy. Scrape down sides midway for even creaming. This step builds air for tender cookies.

3-Third Step: Add Eggs and Vanilla Beat in eggs one at a time, mixing fully after each. Add vanilla extract last. Batter may look curdled; that’s normal. Continue beating 1 minute to emulsify fats and liquids properly.

4-Fourth Step: Combine Wet and Dry Gradually add dry mixture to wet in three parts, mixing on low speed just until combined. Overmixing toughens cookies. Dough will be thick and sticky.

5-Fifth Step: Fold in Chocolate Chips Gently stir in chocolate chips and nuts with a spatula. Reserve a handful for topping baked cookies. Cover dough and chill 30 minutes to an hour. Chilling firms butter for thicker, chewier results.

6-Sixth Step: Scoop and Bake Scoop 2-tablespoon mounds onto sheets, 2 inches apart. Flatten slightly and press extra chips on top. Bake 10-12 minutes until edges golden but centers soft. Rotate sheets halfway for even browning.

7-Final Step: Cool and Serve Cool on sheet 5 minutes, then transfer to wire rack. Enjoy warm or store. Pro tip: Sprinkle sea salt flakes post-bake for gourmet touch. Total time: 1 hour including chill.