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Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to ¼-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set.