Preheat your oven to 375°F (190°C).

Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and sea salt.

Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gradually add the flour mixture to the wet ingredients, stirring until just combined.

Gently fold in the semisweet chocolate chunks and toasted nuts.

Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie.

Bake for 9 to 11 minutes, or until the edges are golden brown.

The centers should still be soft.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.