The instructions are essentially the same for both recipes, so I will only write it up once. Make sure and read all the way through, and make sure to note, that the best results will come from chilling the dough for at least 12 hours.
Add your butter to a small saucepan and cook over medium heat. Once it starts to bubble, reduce the heat to low and continue to cook. Stir occasionally.
It will start to bubble then foam. Then it will start to turn a deeper golden brown and become fragrant. It will smell like toasted nuts. Once it has darkened slightly and smells good, remove it from the heat.
Pour the browned butter into a medium-sized bowl for mixing. Let it cool for 5-10 minutes. In a small bowl, mix together the flour, baking soda, and salt.
Add your sugar to the butter and mix well. This will help to cool the butter. Then add in the eggs and vanilla and mix well.
Next, add in the flour mixture. Mix to combine. Last, add in the chocolate chips and walnuts. Again, mix to combine.
Cover and let this sit overnight. Do not skip this step.
The dough will be hard the next day, so I like to pull it out and soften it slightly. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper and set it aside.
I like to use the medium OXO scoop for these cookies. Scoop the dough and place it on the baking sheet. I baked about 10-12 of them at a time as they spread.
Place in the oven and bake for 12-14 minutes. You want them to be just golden brown around the edges.
Remove from the oven and allow them to cool for a few minutes on the pan, then transfer to the cooling rack. We love these hot, we love these cool, we love these any way we can get them!!