Sift the flour, salt, baking soda, and baking powder into a large bowl and set aside.
In the bowl of a stand mixer beat the butter and sugars using the paddle attachment. Mix on medium speed just until combined.
Add in the eggs and vanilla. Then coarsely chop the toasted walnuts.
Add the flour and mix until blended.
Mix in chocolate chips, shaved chocolate, and walnuts just until combined.
Scoop out the cookie dough using a large cookie scoop, and place it onto a cookie sheet. Then refrigerate for at least 4 hours. If you don't have a large cookie scoop, use a 1/4 measuring cup.
Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.
Notes
Use Belgium chocolate- I highly recommend buying Belgium chocolate. You can find it in markets that sell fine goods or online.
Shave the chocolate- The secret to getting a soft center is in these cookies is using shaved chocolate. I just buy the block and chop it really fine.
Refrigerate the dough- This step is crucial for getting your cookies really chewy. As the dough gets cold, the sugar content increases as a result of water evaporation.
Use a large cookie scoop- I recommend buying a large cookie scoop for these cookies because they cook better in larger scoops. You can also use a 1/4 cup measuring cup.