In a bowl, sift or whisk together the flour, baking soda, salt

In a separate bowl beat together butter, light brown sugar, granulated sugar, vanilla extract. Add the eggs one at a time, beating thoroughly after each addition until incorporated. Slowly mix in flour mixture until incorporated (do not over mix!). Finally, stir in chocolate and nuts.

Divide the dough into quarters. Roll each dough into a log about 9" long and wrap in plastic. Chill in the refrigerator for 24-36 hours.

When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mat.

Slice the logs into 3/4 inch disks and place them at least 3 inches apart on the baking sheets. Transfer to oven and bake until golden brown around edges but still soft, 10-12 minutes, rotating pans back to front and top and bottom half way through baking.

Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with Maldon salt and gently press down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

Baked cookies will store in an airtight container for 4 days. Unbaked dough can be refrigerated for up to a week or frozen for up to a month.