First, toast the nuts. Position a rack in the center of the oven and preheat the oven to 350°F. Line a quarter sheet pan with parchment paper.
Spread the nuts in a single layer across one of the sheet pans. Bake for 5 to 10 minutes, or until fragrant and toasted brown. Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting. Once toasted, scrape the nuts onto a plate to prevent them from cooking further.
Make the cookie dough. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, combine the sugars.
Pour the melted butter over the sugars and mix with the spatula until just combined. Add the eggs and vanilla and mix until just combined. Gradually mix in the dry ingredients and mix until just combined. Add the chocolate and nuts all at once and mix until evenly distributed throughout.
Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them next to each other on the prepared sheet pan (the same one you used to toast the nuts—just make sure it's cooled completely!) as you go. Cover the pan loosely with plastic wrap and refrigerate overnight.
Prep your pans and oven. Line two half sheet pans with parchment paper. Place the chilled cookie doughs at least 3 inches apart on the prepared sheet pans. Position a rack in the center of the oven and preheat to 350°F.
Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.