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1
Position the racks in the lower and upper thirds of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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2
Sift together both flours, the baking soda and salt into a medium bowl.
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3
Set aside.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 5 minutes, or until pale, light and fluffy.
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5
Scrape down the sides of the bowl as necessary.
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6
Beat in the eggs and vanilla until thoroughly combined.
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7
Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.
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8
Remove the bowl from the mixer and fold in the chocolate and nuts until evenly distributed.
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9
(The dough can be refrigerated, well wrapped, up to a week or frozen for up to one month).
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10
Drop the dough by heaping tablespoon (or use a cookie scoop), 2 inches apart, onto the prepared pans, I usually can fit 8 on a half sheet pan.
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11
Flatten each cookie slightly.
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12
Bake for 11-15 minutes (depending on your oven), or until golden, rotating the pans halfway through baking.
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13
Transfer the cookies to a cooling rack and cool completely, if you can wait that long.
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14
Bon Appetito.
