Stir 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 for 4-5 minutes. Add the eggs one at a time, beating for a full minute after each egg and another minute or two after both eggs have been added. Beat in the vanilla.

With mixer on lowest speed or by hand, add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix. Dump the dough out onto a sheet of waxed paper, wrap it tightly and chill for 24 hours or as long as you can wait or shape the dough into golf ball size balls and chill the ready-formed balls of dough.

Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about ¾ inch high.

Bake at 350 degrees F for 12-15 minutes (check at 10, depending on size scoops you actually used). Edges should be golden brown. Let sit at room temperature 5 minutes before taking off baking pan.