Mix the flour, baking soda and salt together in a large bowl and set aside.

In the bowl of a stand mixer, beat butter until creamy. Add both sugars and beat until creamy. Add the egg and beat on low until it is blended in, then add the 2 tablespoon of beaten egg and beat until blended. Add the vanilla and beat until blended, scraping sides of the bowl.

Using lowest speed of mixer, add the flour mixture and stir until well blended. Stir in all of the chocolate chips and the nuts.

Empty dough onto a large clean surface covered with foil, parchment or waxed paper and shape dough into a log. Divide the log into 12 pieces, then divide those pieces so that you have 24 mounds. Arrange them in a pan small enough to fit in the refrigerator and chill the mounds for a few hours or until very firm. For best results, chill overnight.

When ready to bake, preheat the oven to 375. You will be turning down the heat

Arrange the cookies at least 2 ½ inches apart on a heavy duty baking sheet lined with foil (or parchment).

Put the cookies in the oven and immediately reduce heat to 350 degrees F.

Bake for about 14-16 minutes or until cookies appear set. Let cool on the baking sheet for 3 minutes, then carefully remove to a wire rack.