Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mats.
Beat the cold, cut up butter on low in the electric mixer until somewhat softened.
Add sugars, mix on low until well combined and there are no longer chunks of butter.
Add eggs and vanilla, mix on low until well combined.
Sift together the dry ingredients, then add to mixer. Mix on low until the wet and dry ingredients are mixed.
Measure cookie dough into 3 oz (small cookies) or 5 oz (large cookies) round mounds of dough. You do not need to roll the dough into balls, just form into a round shape. Place cookie dough at least 2 inches part (small cookies) or 3 inches (large cookies)
Bake for 10-12 minutes. Cookies will be done when they are starting to brown on top.
Remove cookies from the oven, and take the lid of a small seasoning bottle or a spoon to make an indentation in the center (do not press all the way through the cookie). Let cookies sit for another 30 or so minutes to finish baking on the hot cookie sheet. DO NOT remove them from the sheet.
Melt caramel in the microwave (follow instructions on the bag) and pour caramel, filling the indentations about 1/2 way full. Let caramel set up, you can refrigerated if you'd like to speed up the process.
Melt chocolate chips in microwave in 30 second increments. Mix the chocolate in between the 30 second increments to prevent burning.
Spread the melted chocolate on top of the caramel filling and immediately top with a small handful of chopped walnuts on each cookie.
