Whisk flour, baking soda, baking powder and salt in a bowl and set aside.
Melt butter in a pan on a low heat until it’s all melted. Transfer butter to a large bowl, add both sugars and whisk till it is all incorporated.
Add the eggs and vanilla and beat till the mix is smooth.
Fold in the dry ingredients until there are no dry flours bits left.
Fold in the nuts and white chocolate.
At this point refrigerate the dough – you can do this for as little as an hour, but it is best to leave it overnight, and can be left for 3 days. Cover with wrap.

To Bake:
Preheat oven to 350F. Line a cookie sheet with baking paper.
Remove the dough from the fridge and allow to come to a scoopable temperature. If too hard, leave longer. Using an ice cream scoop, scoop balls of cookie dough and place on the baking sheet a couple of inches apart for enough room to spread. Or you can roll the dough into balls.

Bake for 16-18 minutes. About halfway remove the tray and give it a firm bang on your work surface, this helps produced the ripples which adds texture to your cookie. You can do this every couple of minutes to get it more rippled. Rotate the sheet when you put it back in the oven. Bake till the edges just turn golden brown and the center is still slightly doughy.