Preheat your oven to 350°F. Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier. Let the prepared sheets sit nearby while you make the cookie dough.

Place softened butter in a large mixing bowl. Add brown sugar and granulated sugar. Beat everything until light and creamy. This usually takes about two to three minutes with an electric mixer.

Add the eggs one at a time. Beat well after each addition. Pour in the vanilla extract and mix again. The mixture should look smooth and creamy before adding the dry ingredients.

Whisk flour, baking soda, baking powder, and salt in another bowl. Mixing them separately spreads the leavening ingredients evenly. This helps the cookies bake with a consistent texture.

Slowly add the dry mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing the dough. Stop when you no longer see large streaks of flour.

Fold the chocolate chips into the dough with a rubber spatula. Add walnuts if you enjoy a little crunch. Make sure the chocolate chips are spread evenly throughout the dough.

Use a cookie scoop to portion the dough onto prepared baking sheets. Leave about two inches between each cookie. This gives the dough enough room to spread while baking.

Bake the cookies for 10 to 12 minutes. The edges should look lightly golden while the centers remain soft. Do not wait for the centers to become completely firm in the oven.

Let the cookies cool on the baking sheet for five minutes. Carefully move them onto a wire rack afterward. They will continue setting as they cool, creating soft and chewy centers.