"Chewy, dense, and melty interior with a crisp yet yielding exterior, this is a true cookie-based assault on the senses. Dark and light brown sugars provide a flavorful balance, cold butter and eggs make for good volume without cakey-ness, cinnamon adds an unexpected twist. A few simple tricks make these cookies leaps and bounds greater than what you might find on the back of a bag of Nestle Toll-House."
In a toaster oven, toast walnuts for three minutes at 350 degrees, or until lightly browned and sizzling. Set aside to cool.
In large bowl, using a standing mixer (or hand mixer), cream together sugars and cold butter. Add eggs, one at a time, until smooth. Do not over-mix.
In medium bowl, combine flour, salt, baking soda, and cinnamon. Make sure mixture is well-incorporated, and transfer into butter/sugar mixture.
Fold dry ingredients into butter/sugar mixture with a spatula, and once about half-done, knead in remaining flour with your hands. Show some love.
Add chocolate chips and toasted walnuts (once cooled). Knead into cookie dough until evenly distributed.
On ungreased teflon cookie sheet, form dough into balls halfway between a golfball and baseball. Once formed, tear the ball open and fold it back in on itself, so the torn-up side is facing up. This will give the cookies visible texture. Place 9 on a square cookie sheet, and give it some oven-lovin' for 10-14 minutes. Between batches, keep the dough covered and refrigerated.