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Preheat your oven to 375ºF. If you’re going to bake all 8 cookies now, line 2 large baking sheets with parchment paper. If you’re going to only bake 4, line one.
Beat the butter and sugar in a large mixing bowl until creamy smooth (about 3 minutes).
Add the first egg and beat on low-medium speed until fully incorporated. Repeat with the second egg. Then the vanilla extract.
Mix together the sifted flour, baking powder, baking soda, and salt.
Carefully pour it all into the mixing bowl. Pulse the mixer/beater a few times to prevent flour from exploding in your face.
Mix in the walnuts and chocolate chips.
Form and place eight (or four if you want to refrigerate half the dough for later) 6-ounce rough/messy balls of cookie dough into your lined baking sheet.
If your dough seems like it has softened due to your kitchen's temperature or too much handling with hands, refrigerate the dough-balls for about half an hour before baking.
Pop the pan(s) into the oven for 12-16 minutes. Check the cookies every minute after hitting the 11 minute mark.
Let these cookies set! Take the cookies out while they’re technically a bit undercooked, and let them finish cooking in the still-hot pan.