In the bowl of your mixer, cream together butter and sugars for 1-2 minutes until lightened and fluffy. Scrape down the sides of your bowl with a rubber spatula before beating in eggs for 1-2 minutes.

In a separate bowl, sift together flour, baking soda and salt. Pour into butter mixture and mix until fully incorporated. Add the vanilla extract and mix until fully incorporated. Stir in the chocolate chips and walnuts until combined and even.

If baking immediately: Preheat oven to 325° F. Using a shallow 1/3 cup measure, pack cookie dough by pressing against the sides of the mixing bowl. Give it a downward whack to turn out onto a parchment-lined cookie sheet. Place cookies at least 2 1/2 inches apart. Bake for 15-17 minutes at 325°, until set in the center and golden brown on the edges. Rest for a few minutes in the pan before using a spatula to place on a wired cooling rack. Cool until firm and cool enough to handle.

If freezing: Follow the instructions above to freeze the individual cookies. When baking, preheat oven to 325° F and place cookies on an un-greased cookie sheet at least 2 1/2 inches apart. Bake for 18-22 minutes until golden brown on the edges. Rest for a few minutes in the pan before using a spatula to place on a wired cooling rack. Cool until firm and cool enough to handle.

Recipe makes 15-18 jumbo cookies