Set the oven to 400 degrees F convection - if you don't have this option or just want to use the traditional setting, you will still set it to 400 degrees, but the baking time will be longer by a few minutes.

Place softened butter into a large bowl, and mix well until smooth and slightly lighter in color.

Add brown sugar and sugar to the butter, mix until combined.

Add eggs, beating in one at a time until incorporated.

Add both flours, baking powder, baking soda, and salt to the large bowl. Mix until just combined.

Add chocolate chips (or both chocolate chips and walnuts if that's your preference), and mix until combined - don't overmix, just mix until fully incorporated.

Line a baking sheet with foil, and measure out cookies. If using a kitchen scale, each cookie will weigh 3 oz. If you don't have a kitchen scale, it's about the size of half of a baseball - but weighing them out is best! When you're placing each cookie on the baking tray, place it in a mound - not a perfect ball and not pressed down. The height and uneven mound will help the cookie get the desired consistency and color :)

Place 6-8 cookies on tray, giving them space to spread as they cook. For a convection oven, bake for 5-6 minutes. For a regular oven, baking for 6-8 minutes. Keep an eye on the cookies, they should just start to have some brown color on the top. They continue to cook while they cool, and they're meant to be gooey!

Let cool for 45-60 minutes before eating - YES this sounds impossible, but it'll be worth it for the perfect cookie!!

Enjoy!