Baking Mexican Hot Chocolate Chunk Cookies with Roasted Walnuts is a delightful and straightforward process. Here’s how to do it:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and cayenne pepper (if using). Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
6. Add Chocolate and Walnuts: Fold in the chocolate chunks and chopped roasted walnuts until evenly distributed throughout the dough.
7. Scoop Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown but the centers look slightly under-baked.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.

These step-by-step instructions will guide you through creating your own batch of amazing Mexican Hot Chocolate Chunk Cookies with Roasted Walnuts effortlessly.