1-First Step: Preheat and Prep Set oven to 375°F (190°C). Line two baking sheets with parchment paper. Soften butter at room temperature, about 1 hour. Chop walnuts coarsely if whole. Measure all ingredients mise en place style. This setup avoids mid-mix rushes, ensuring smooth sailing for busy schedules.

2-Second Step: Cream Sugars and Butter In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup white sugar. Mix on medium until light and fluffy, 2-3 minutes. Scrape sides often. This step traps air for tender texture. Use paddle attachment on stand mixer or hand mixer.

3-Third Step: Add Eggs and Vanilla Beat in 2 eggs one at a time, mixing fully after each. Add 1 tsp vanilla extract last. Batter may look curdled, but it smooths out. Eggs provide emulsification and rise. Room-temp eggs blend better, preventing lumps.

4-Fourth Step: Mix Dry Ingredients Whisk 2¼ cups flour, 1 tsp baking soda, and ½ tsp salt in separate bowl. Gradually add to wet mixture on low speed. Stop once combined to avoid gluten development. Dough thickens quickly.

5-Fifth Step: Fold in Chips and Nuts Gently stir in 2 cups chocolate chips and 1 cup chopped walnuts by hand. Use spatula for even distribution. Taste dough (safe with eggs pasteurized). For extra crunch, reserve some nuts for tops.

6-Sixth Step: Scoop and Bake Drop tablespoon-sized balls 2 inches apart on sheets. Bake 9-11 minutes until edges golden, centers soft. Rotate sheets midway for even browning. Ovens vary, so first batch tests perfect time.

7-Final Step: Finishing Touches and Serving Sprinkle sea salt flakes post-bake for gourmet touch. Pair with milk, coffee, or ice cream. Yield: 48 cookies. Perfect for gifting in tins. Double batch freezes well for later.