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1
In a small bowl, whisk together the flour, baking soda, and salt.
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2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
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3
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
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4
Position racks in the upper and lower thirds of the oven; preheat the oven to 350u00b0F (175u00b0C). Line 2 baking sheets with parchment paper or silicone baking mats.
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5
Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
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6
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
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7
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
