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PdfSpread the walnuts on a baking sheet and toast them at 350°F for 8 to 10 minutes. Afterward, turn your oven temperature up to 400°F.
In a large bowl, cream together the softened butter, dark brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract.
Whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients.
Stir in the toasted walnuts, bittersweet chocolate chips, and semisweet chocolate chips until just combined.
Scoop the heavy dough into large portions (about 6 ounces each). For the best thick texture, chill or freeze the dough balls for at least 1 to 2 hours.
Place the large dough balls spaced well apart on a baking sheet. Flatten them slightly and sprinkle the tops with a pinch of fleur de sel. Bake at 400°F for roughly 12 to 15 minutes until the edges are golden and crisp, leaving the center soft and gooey.