Using a fork (no electric mixers here!), cream together the sugars and butter, until smooth.

Add in the eggs, mixing thoroughly after each one.

Add in the vanilla, and stir to combine.

In a small bowl, dissolve the baking soda and salt in the hot water. Add to the batter, and stir to combine.

Stir in the flour and cream of tartar, until smooth.

Stir in the chocolate chips and nuts.

Cover the dough with saran wrap, and refrigerate for 10-15 minutes.

Pre-heat the oven to 350 degrees Fahrenheit.

Remove the dough from the fridge. Using light-colored, un-greased baking sheets, lay a piece of parchment paper over each baking sheet.

Roll 1.5 inch balls of the cookie dough, and place them 2-3 inches apart on the baking sheets. Press each ball down slightly with two fingers, until the top is slightly flattened.

Cover the cookie dough balls with saran wrap, and return to the fridge for 30 more minutes. *For extra amazing results, freeze the dough for 1-2 days*

Remove from fridge, and bake for about 14 minutes, or until the cookies just begin to gain a golden brown hue. *It is really important not to overbake! Cookies can appear under done when they are perfect - they finish setting up on the cooling rack.

Cool a few minutes on the pan, then move to a cooling rack to cool completely (or eat them warm, because of course).