Line a large baking sheet with parchment paper and preheat the oven to 375F.
In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream butter and shortening until they come together, about 1 minute.
Add both sugars and beat for an additional 1½ minutes, or until well combined.
Beat in the foamed aquafaba and vanilla extract until mixed.
Add flour mixture, 1 cup at a time, and beat. Do not overbeat.
Using a spatula or a paddle mixer, fold in the chocolate chips and walnuts.
Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it.
Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours.
Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bake these so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack.