Preheat oven to 180 degrees.Line a baking sheet with parchment paper and set aside.
In a small mixing bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl combine the butter and sugars and mix until smooth. Add vanilla extract and mix until combined. With the mixer on low, gradually add the flour mixture to the sugar mixture. Once combined, beat on medium for 20-30 seconds, scraping down the sides of the bowl as needed.
Add the walnuts and chocolate chips and stir with a wooden spoon mix well.
Roll 2 tablespoons of dough into a ball and place on the parchment lined baking sheet. Repeat with remaining dough and space each dough ball at least 2-inches apart. Gently press down on the dough ball to flatten slightly, leaving them thick. The dough does not spread a great deal and if left in a ball, it will bake into a ball.
Bake until the edges are set but the middle is still soft, about 15-18 minutes. Allow cookies to cool on a wire rack.Store in an airtight container.
The cookie dough does not spread a great deal when baked. Press down on the dough balls lightly to flatten a little before baking.The cookies are best when slightly under-baked. Remove from the oven when the edges are set and the middle is puffy and soft.Dough balls may be frozen then stored in an airtight container. When baking a frozen cookie dough ball, add an extra minute or two to the baking time.Store cookies in an airtight container with a slice of sandwich bread to retain the soft texture
