Preheat your oven to 375°F (190°C).

Line your baking sheets with parchment paper for easy cleanup.

Always check your oven’s temperature with an oven thermometer for the best results. Many ovens are off by a significant number, which can affect baking times.

Sift together the flour, baking soda, and salt in a bowl. Set aside.

Sifting helps to aerate your flour, which can make your cookies lighter and more uniform.

Use your electric mixer to cream together the butter, granulated sugar, and brown sugar until fluffy and light in color.

Add the vanilla extract and eggs, one at a time, beating well after each addition.

Creaming properly can make a big difference! This incorporates air and gives the cookies their texture.

Gradually add the dry ingredients to the wet mixture, beating just until incorporated.

Stir in the chocolate chips and walnuts by hand with a spatula.

Don’t over-mix once you add your flour; it can make the cookies tough.

Drop cookie dough by rounded spoonfuls onto the prepared baking sheets.

Bake for 10-12 minutes or until the edges are golden but the center is still soft.

Pull them out when they still look a bit underdone in the center; they’ll continue to cook on the baking sheet.