MIX flour, baking soda and salt in medium bowl.
BEAT butter, brown sugar and granulated sugar in mixer bowl on medium speed until light and fluffy, about 3 minutes. ADD eggs and vanilla; beat on low speed until blended. Gradually ADD flour mixture, beating just until blended. STIR IN chocolate chips and walnuts.
REFRIGERATE, covered, until firm, about 1 hour or overnight.
HEAT oven to 375°F. DROP dough by tablespoonfuls, 2 inches apart, onto parchment paper-lined or ungreased baking sheets.
BAKE in 375°F oven until lightly browned, 9 to 11 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; cool completely.
Classic chocolate chip cookies with a crunch!
Chilled dough is easier to handle and holds its shape better.
Cookie dough can be stored in the refrigerator up to 3 days or frozen up to 8 weeks. Baked cookies can be frozen up to 4 months.
Make holiday baking easier: do it in advance – Scoop and freeze cookie dough balls, then bake them off when the next cookie emergency arises.