Begin by preheating your oven to 350°F (175°C). Gather all the ingredients and allow your butter to soften. This step is crucial because softened butter creams well with sugar, creating that perfect dough texture.

In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of fine salt, ½ teaspoon of cinnamon, and 1 tablespoon of instant coffee granules. This mix is essential, as it ensures that the rising agent and flavors are evenly distributed throughout the dough.

In another large bowl, combine 1 cup of softened unsalted butter, 2/3 cup of white granulated sugar, and 2/3 cup of packed dark brown sugar. With an electric mixer, cream together these ingredients until light and fluffy—about 2-3 minutes.

Add in 2 large eggs, one at a time, mixing well after each addition. Pour in 1 teaspoon of pure vanilla extract and mix until combined. The vanilla adds a fragrant depth to the cookie dough.

Gradually add the dry ingredients from step 2 to the wet mixture. Mix until just combined. Overmixing can lead to a denser cookie, which we aim to avoid for that dreamy chewiness.

Lightly fold in 2 cups of semi-sweet chocolate chips and, if desired, 1 cup of chopped walnuts or pecans. They add a lovely crunch while enhancing the overall flavor profile of your cookie.

Using a cookie scoop or tablespoon, drop balls of dough onto parchment-lined baking sheets. Leave space between each ball, as the cookies will spread while baking.

Place the baking sheets in your preheated oven and bake for 10-12 minutes. You want the edges to be golden brown but the centers to remain soft and slightly underbaked. They will firm up as they cool on the sheet.

After baking, let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy them warm with a glass of milk or share them with friends!