Preheat the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Cream Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, white sugar, and brown sugar until smooth, light, and fluffy (about 2-3 minutes).

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, scraping down the sides of the bowl as needed.

Activate Baking Soda: In a small, separate dish or ramekin, completely dissolve the baking soda in the 2 teaspoons of hot water. Add this mixture to the batter along with the salt, and mix briefly to combine.

Incorporate Dry Ingredients: Gradually stir in the all-purpose flour until just combined. Be careful not to overmix the dough. Gently fold in the semisweet chocolate chips and chopped walnuts using a spatula or wooden spoon.

Scoop and Bake: Drop the dough by large spoonfuls (about 2 tablespoons of dough per cookie) onto the prepared ungreased baking pans, spacing them about 2 inches apart to allow room for spreading.

Bake to Perfection: Bake for about 10 minutes in the preheated oven. The cookies are done when the edges are nicely golden brown but the centers still look soft and slightly gooey.

Cool: Allow the cookies to rest and cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy warm with a cold glass of milk!