Preheat oven to 350°F (175°C). Toast chopped walnuts on a baking sheet for 7-9 minutes until fragrant. Let cool.

In a medium bowl, vigorously whisk together the flour, baking soda, and salt. Set aside.

In a large bowl or stand mixer, cream the softened butter, white sugar, and brown sugar together on medium-high speed until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Turn the mixer to low speed and gradually add the dry flour mixture. Mix only until a few flour streaks remain to avoid overmixing.

Gently fold in the chocolate chunks and the cooled, toasted walnuts with a spatula until evenly distributed.

Optional: Cover and chill the dough in the refrigerator for 30 minutes for thicker cookies.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Scoop 1.5 to 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving 2 inches of space between them.

Bake for 9-11 minutes, or until the edges are golden brown but centers are still soft. Let cool on the pan for 5 minutes before transferring to a wire rack.