Turn on the oven and preheat to 350F/175C/Gas Mark 4.
In a mixing bowl, add the sugars and soft butter and beat until lovely and smooth. A hand blender is a must for this recipe.
200 g granulated sugar, 220 g light brown sugar, 230 g unsalted butter
Add the eggs, one at a time whisking the mixture before adding the second egg.
2 large eggs
Add the vanilla extract and gentle fold it into the mixture.
2 tsp vanilla extract
Add the baking soda to a small saucer and add 2 teaspoons of hot water and mix together. Pour into the eggs/sugar bowl and then add the salt.
1 tsp baking soda, ½ tsp salt
Add the chocolate chips, walnuts and flour and stir everything together until thoroughly mixed.
360 g chocolate chips, 117 g walnuts, 375 g flour
When the mixture is ready, add a spoon of the mixture onto a baking sheet leaving about a 2 inch gap until the next spoon of mixture. This allows for the cookies to expand without touching its neighbour.
Place in the preheat oven for about 10 minutes or until the edges of the cookies are lovely and brown. Keep an eye on them.
Remove the tray from the oven and allow to cool slightly before transferring onto a wire rack to fully cool. Allowing them to cool a little makes them easier to move.
Notes
Depending on the size of your oven and the shape of your baking trays, you may have to cook these cookies in batches.Instead of walnuts, try adding raisins, sultanas, pecans etc.