Sift together the flour, baking soda and salt; set side.
Beat cold butter until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue beating at medium speed for about 3 or 4 minutes, stopping to scrape down bowl occasionally.
Meanwhile, mix the eggs and vanilla together in a separate (small) bowl or measuring cup and slowly, one tablespoon at a time, add the egg mixture to the cream mixture while the mixer is in motion. This should take another 4 minutes.
With mixer on lowest speed or by hand, add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix.
Shape dough into golf ball size balls and arrange on a cookie sheet right next to each other. At this point, you are chilling them not baking them so you don’t have to worry about spacing. Cover dough balls overnight or for 6 hours. Remove and let warm to room temperature (30 minutes). Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about ¾-inch high. Make edges go straight up and down. Make a slight depression in center with finger.
Bake at 400 degrees, 8-10 minutes (mine took a little longer). Edges should be golden brown but center 1-inch pale. Let sit at room temperature 5 minutes before taking off baking pan.
Makes about 32 cookies if you use all the chips and nuts, but if you use only 2 cups of chips and leave out the nuts you'll get somewhere around 28 cookies.
If you have a scale, it's best to weigh out 11.25 oz flour. If you don't have a scale, give the flour a good stir before measuring it and make sure not to pack it into the cup.