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Ingredients
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Cookie Dough
Mix-ins
Finishing
Method
Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk together the all-purpose flour, baking soda, sea salt, and cornstarch until evenly combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer), cream the softened unsalted butter with the granulated sugar and light brown sugar on medium speed for 2 to 3 minutes, until the mixture is pale and fluffy. Scrape down the bowl as needed.
Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add the vanilla extract and mix briefly until combined.
With the mixer on low speed, add the dry ingredients in two additions, mixing just until no streaks of flour remain. Do not overmix.
Mix-ins
Fold in the white chocolate chips and the toasted, roughly chopped walnuts using a flexible spatula until evenly distributed through the dough.
Scoop dough into portioned balls: use a 2-tablespoon cookie scoop (about 1.25–1.5 inches in diameter) for standard cookies. Place cookie dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake & Finish
Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are lightly golden but centers still look slightly soft. Rotate the sheet halfway through baking for even color.
Remove the cookies from the oven and let them rest on the baking sheet for 4 minutes to finish cooking, then transfer to a wire rack to cool completely.
If desired, while cookies are still warm, sprinkle a small pinch of coarse sea salt on top of each cookie to enhance the white chocolate and walnut flavor.