Stir until the dough comes together into a consistent cookie dough batter, and the nut and chips are evenly distributed.
Transfer the dough into plastic wrap and refrigerate for 15 minutes.
Preheat oven to 325°F (160°C). Line two cookie sheets with parchment paper. Set aside.
Remove the dough from the fridge and scoop 1 tablespoon of dough per cookie.
Roll the dough between your hands to form a ball and place on the prepared cookie sheets, leaving 1 thumb space between each cookie.
Slightly push down each cookie dough ball to flatten the cookie - they will expand slightly in the oven
Bake in the center rack of the oven for 15-18 minutes or until slightly golden brown on the sides and the center starts to firm up. Don't overbake, or they get crunchy and not chewy. You can bake both cookie sheets at once, around the center rack of the oven, or one at a time, leaving the second cookie sheet on the countertop while the first is in the oven.
Cool 10 minutes on the cookie rack, then transfer to a cooling rack to fully cool down. They get crispier at room temperature.
Optional: To make these cookies even more beautiful, add few extra chocolate chips on the hot cookies, they will melt and set nicely on top!
Store in a cookie jar in the fridge for up to 5 days or freeze in zip bags and thaw at room temperature 3 hours before