1-First Step: Gather and prep ingredients Measure all items accurately for balance. Chop walnuts into 1/4-inch pieces for even distribution. Soften butter at room temperature; avoid melting to keep dough firm. This mise en place takes 5 minutes and prevents rushed errors.

2-Second Step: Mix dry ingredients Whisk flour, baking soda, and salt in a medium bowl. This ensures even leavening and prevents dense spots. Set aside; dry mix activates during baking for perfect spread.

3-Third Step: Cream butter and sugars Beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape bowl sides for uniformity. Creaming traps air, creating tender crumb.

4-Fourth Step: Add wet ingredients Mix in vanilla extract, then eggs one at a time, beating well after each. Dough may look curdled; it smooths later. Wet mix binds everything for cohesive batter.

5-Fifth Step: Combine wet and dry Gradually add dry mix to wet on low speed until just combined. Overmixing toughens cookies, so stop when no flour streaks remain. Fold in chocolate chips and walnuts by hand for even chunks without deflating.

6-Sixth Step: Scoop and bake Drop 2-tablespoon scoops 2 inches apart on sheets. Bake 9-11 minutes until edges golden, centers soft. Rotate sheets halfway for even browning. Cool on sheets 5 minutes, then transfer to racks.

7-Final Step: Finishing touches and serving Enjoy warm or cooled. Sprinkle sea salt for contrast if desired. Store as below. Pairs with milk or coffee for ultimate treat. Total time: 30 minutes.