Recipe by: Los Angeles Times Prodigy In medium bowl, combine flour, baking soda and salt. Mix and set aside. In large bowl, using electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. Add eggs 1 at time, beating well after each addition. Add vanilla extract. With mixer speed on low, slowly add flour mixture just until blended. Add chocolate chips and walnuts and mix until blended. Chill cookie mixture until stiff, about 1 hour. Drop dough by rounded teaspoons onto ungreased baking sheet, spacing them about 5 cm apart. Bake cookies at 350 degrees until golden brown, dozen to 15 minutes. When done, immediately transfer cookies from baking sheet to rack. When cool, cookies may be stored in airtight container. Makes about 36 cookies. By Kathie Jenkins, Times Staff Writer Copyright Los Angeles Times ----