Preheat oven to 375 degrees Fahrenheit. Get out 2 rimmed non-stick cookie sheets and set aside.

While the oven is preheating, lay out the walnuts in a single layer on a rimmed baking sheet and toast them in the oven, tossing periodically, until fragrant. Remove to cool, then chop rough and set aside.

In a 2-quart mixing bowl, whisk together the flours, baking soda, salt, and aleppo.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars, beating until light and fluffy (3-4 minutes).

Beat in the eggs one at a time, then add the vanilla and beat for an additional 1-2 minutes.

Gradually mix in the flour and remove from mixer once just combined.

Stir in by hand the walnuts and chocolate chips.

Using a #60 cookie scoop, portion out the dough at least 2 inches apart on the cookie sheet.

Bake on the center rack for 4 minutes, then rotate, front to back, and bake for an additional 4-5 minutes, or until the edges are lightly browned and the centers are set. They will not look completely done, but will finish baking outside the oven.

Let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.

Store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.