Preheat the oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and walnuts.. Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs. Beat for 2 minutes more, then scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined, then add the flour.
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.. Preheat the oven to 350 degrees F (175 degrees C). Sift together flour and baking soda in a medium bowl, set aside. Cream together butter, brown sugar, and white sugar in a large bowl. Beat in instant pudding mix until blended. Stir in eggs and vanilla.