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.
If you're worried about too much heat from the aleppo, you can drop it back to 3/4 teaspoon. This will give you a subtle touch of heat that comes as an aftertaste... a sort of hint of something more, without being too assertive.