Begin by placing the chopped dates in a saucepan with 1 cup of water. Bring to a gentle boil over medium heat, then reduce the heat and let it simmer for about 5 minutes until the dates soften. Remove from heat and allow to cool.
In a large mixing bowl, cream together the unsalted butter, sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Fold in the softened date mixture and chopped walnuts (or pecans) into the dough, ensuring an even distribution throughout.
Divide the dough into two equal portions. Roll each portion into a log shape, about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or overnight if possible.
Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
Once the dough is firm, remove it from the refrigerator. Using a sharp knife, slice the logs into ¼-inch thick rounds. Arrange the slices on the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
While the cookies cool, melt the chocolate in a microwave or double boiler. Once melted, drizzle the chocolate over the cooled cookies for an extra touch of indulgence.
