Preheat the oven - Preheat the oven to 350ºF and line cookie sheets with parchment paper.

Toast the walnuts - If using toasted walnuts, add them to a skillet in a single layer and toast over medium heat for about 3 to 4 minutes. Stir occasionally and remove from the heat.

Melt the butter - Either in the microwave or on the stove melt the butter and then set aside.

Mix the dry ingredients - Combine the all-purpose flour, baking powder, and salt together in a bowl.

Mix the wet ingredients - Transfer the melted butter to a large bowl and mix in the brown sugar and granulated sugar. Add in the vanilla extract as well as the two eggs. Beat until just combined.

Mix the dry ingredients into the wet - Slowly mix the dry ingredients into the wet ingredients and mix until a soft dough forms.

Add the mix-ins - Stir the chocolate chips and chopped walnuts into the cookie dough.

Scoop the cookie dough - Using a #20 cookie scoop (or by three tablespoons) scoop the dough and roll it into a ball. Press extra chocolate chips and walnuts into the cookie balls and place them onto the prepared cookie sheet.

Tip: Let the cookie dough chill for 20 minutes before baking so minimize spreading.

Bake - Bake for 9-11 minutes or until the tops of the cookies are golden.

Cool - Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.

Can You Freeze Cookies with Nuts?

You can freeze cookies with nuts just as easily as freezing chocolate chip cookies. Both freshly baked cookies and raw cookie dough can be frozen for up to three months.

Wrap baked cookies tightly and freeze them in a freezer-safe bag or container for up to 3 months.

To freeze raw chocolate chip walnut cookies dough scoop the cookie dough into balls for easy baking later. That way, you can take a few cookie dough balls out at a time instead of making the whole batch.