Sift cake flour, bread flour, baking soda, baking powder and kosher salt into a large bowl. Set aside.

Cream butter and sugars in the bowl of an electric mixture that's been fitted with a paddle attachment until light and whippy.

Add eggs one at a time and mix well until completely combined.

Stir in the beans from a 2 inch vanilla bean on low.

Add dry ingredients to the mixer and combine just until mixed well.

Stir chopped chocolate and walnuts in by hand

Place bowl covered with plastic wrap in fridge

After 48 hours, remove the bowl from the fridge. Dough will be extremely firm.

Measure and scoop 3.5 ounces of dough for each cookie

Place cookies on a cookie sheet lined with a Silpat or parchment paper. Make sure that they're spread apart so that they don't meld together while baking.

Sprinkle each one with coarsely ground sea salt and place in a 350 degree oven for 17.5 minutes. They should be golden brown and may appear to be slightly underdone.

Transfer the entire baking sheet to a cooling rack and allow them 10 minutes to cool before placing each individual cookie on another cooling rack for a few minutes more. Serve with milk or ice cream. Say Grace and enjoy!!