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- In a large bowl, cream butter, sugars and salt, until light and fluffy, about 8 minutes. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture just until blended. Add walnuts and chocolate chips. Beat on low speed until some walnuts have broken into pieces. Divide dough into 12 pieces. Loosely shape into balls (do not pack into tight balls). Cover and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°. Arrange dough 2 in. apart on parchment-lined baking sheets. Bake until a thermometer reads 180° and cookies are golden brown. Cool on pans 10 minutes before removing to wire racks.
