Start by preheating your oven to 350°F (175°C). This is important, as the right temperature ensures that the cookies bake evenly and develop that perfect golden color.

In a large mixing bowl, combine the softened salted butter, granulated sugar, and brown sugar. Use an electric mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This step incorporates air, leading to a delightful texture. You can almost hear the sweet whispers of happiness as you beat those ingredients together!

Once the butter and sugars are well combined, add the eggs one at a time. Mix fully after each addition. Then, pour in the Madagascar vanilla extract. This aromatic ingredient infuses the batter with its delightful fragrance. Your kitchen is likely going to smell heavenly!

In a separate bowl, whisk together the flour, baking soda, baking powder, sea salt, and ground cinnamon. It’s crucial to combine these well to avoid exposing your cookies to clumps of baking soda or salt later on. A smooth, even batter is the goal.

Gradually add the dry mixture to the wet batter. Don’t rush it! Gently fold them together using a spatula until just combined. Overmixing can result in tough cookies. A little “lumpiness” is just fine!

Once the dough is ready, fold in the semi-sweet chocolate chips and chopped toasted walnuts. If you’re a chocolate lover, feel free to throw in more chips. I won’t judge!

Using a cookie scoop or spoon, drop generous amounts of dough onto a parchment-lined baking sheet. Leave enough space between each cookie, as they will spread while baking.

Pop the baking sheet into the oven and bake for 10 to 12 minutes, or until the edges are golden and the centers look set. Baking times may vary, so keep an eye on them.

Once removed from the oven, allow the cookies to cool on the baking sheet for about five minutes before transferring them to a cooling rack. Patience is key here. After that, it’s time to indulge!