Cream butter with salt and sugars. Add vanilla and eggs gradually and mix until homogenized. Add flours, baking powder and baking soda; mix until combined. Throw in chocolate disks or chips and walnuts.
Scoop out (55g ea.) cookie dough onto a baking tray lined with silicone mat or parchment. Cookie dough can also be rolled out into cylinder, chilled and slice out, or flatten into a slab and divide into squares. Cookie dough can be kept refrigerated for up to a week or kept frozen for months.
Space out chilled cookies before baking.
Preheat oven to 375ºF/190ºC. Bake for 12 to 14 minutes. Do not over bake cookies. Cool to room temperature. Enjoy!