Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps with even baking.

Cream the butter and sugars together in a large bowl using a hand mixer or stand mixer. Beat for about 2–3 minutes until the mixture is smooth and fluffy.

Add eggs and vanilla. Crack in one egg at a time and beat well after each one. Add the vanilla extract and mix again until everything is blended.

Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This step helps the baking soda mix evenly through the dough.

Add dry mix to the wet mix. Slowly add the flour mixture to the butter mixture. Mix until just combined — don’t overmix or the cookies can become dense.

Stir in the chocolate chips and chopped walnuts using a spatula or spoon. Mix gently so the chips and nuts are spread evenly throughout the dough.

Scoop the dough using a cookie scoop or a tablespoon. Place balls of dough about 2 inches apart on the baking sheets to give them room to spread while baking.

Bake for 10–12 minutes until the edges are golden brown but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.