Preheat oven to 360°F and line two baking sheets with parchment paper.

In a medium skillet, melt butter over medium heat. Continue cooking until it turns golden brown and fragrant. Transfer to a bowl and let cool 5 minutes.

Beat browned butter with brown sugar and granulated sugar at medium speed until fluffy. Add eggs one at a time, then vanilla, mixing well.

Whisk flour, baking soda, and salt together. Gradually fold into butter mixture until just combined.

Gently stir in toasted walnuts and chopped chocolate.

Cover dough and chill for at least 30 minutes to prevent spreading.

Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.

Bake for 10–12 minutes, or until edges are golden and centers are set. Let cool 5 minutes on sheets, then transfer to wire racks.