Preparation Steps

• Line 2 light-colored baking sheets with parchment. Preheat the oven to 365°F (185°C). In a dry skillet over medium heat, toast the walnuts, stirring often, until fragrant and slightly darkened, 3–4 minutes. Transfer to a plate to cool.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined; set aside.
• In a large mixing bowl, beat the softened butter and brown sugar on medium-high speed until pale and fluffy, 2–3 minutes, scraping the bowl once.
• In a small bowl, whisk the egg, vanilla, and molasses until smooth. Pour this into the butter mixture and mix on medium speed just until creamy and fully incorporated.
• Add the dry ingredients in two additions on low speed, mixing only until no dry streaks remain. Reserve 2 tablespoons of the chocolate chips for topping, then fold the remaining chips and cooled walnuts into the dough with a spatula.
• Cover the bowl and chill the dough for 15 minutes to help control spread and develop flavor.
• Scoop dough into 1½-tablespoon portions (about a heaping #50 scoop) and place at least 2 inches apart on the prepared sheets. Gently flatten the tops just a touch with your fingers for even baking.
• Bake one sheet at a time for 9–11 minutes, rotating the pan halfway through, until edges are set and lightly golden but centers still look soft. Do not overbake—carryover heat will finish them.
• Right out of the oven, lightly press a few of the reserved chocolate chips onto the warm tops for a bakery-style look. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Sprinkle with a tiny pinch of flaky sea salt if you like.