Weigh both flours and combine them in a large bowl. Add the salt and baking soda and stir until very thoroughly blended. Set aside.

In the bowl of a stand mixer, beat the butter and sugar until blended, then continue creaming for (at least) 4 minutes. While the mixer is creaming, beat in the vanilla. Make sure you scrape sides of bowl once or twice.

Add the egg and egg yolk and stir with a large scraper or spoon just until incorporated, then beat with the paddle attachment for another minute or until fully blended. Scrape sides of bowl and add flour mixture, stirring with a heavy duty scraper just until moistened and using the paddle attachment in small spurts to mix -- you don't want to overbeat the dough at this point.

Using paddle on low speed, stir (scraping sides of bowl) until mixture is almost fully blended but still kind of flour-y. Add the chocolate chips and nuts and stir on low.

Empty mixture onto a large pastry mat or clean surface and knead gently into one solid mass, taking in any floury bits, chips and nuts. Divide the mass into 10 equal balls. Put the individual pieces in a large zipper bag and chill for about 2 hours.

When ready to bake, line a baking sheet with parchment.

Put oven rack in upper third of the oven and preheat to 375 degrees F.

Set about 5 cookies on one sheet. If you feel like it, sprinkle a little Maldon sea salt on top.

Bake for 18 to 20 minutes or until cookies appear set and slightly cracked on top. Allow cookies to cool for at least 30 minutes before serving.

Alternatively, you can bake these in a convection oven. I like to bake them at 400 for 10 minutes, then reduce the heat to 330 and bake for another 6 to 8 minutes or so. They come out a little rounder baked with convection.

Let the cookies cool before serving. They're okay warm, but better after they've really set.