Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Cream shortening and butter with granulated and brown sugars in a large mixing bowl. Mix in eggs and vanilla extract until well blended.
Add in flour, baking powder, baking soda, and salt. Mix to combine.
Fold in chocolate chips, chopped chocolate and walnuts until thoroughly combined.
Chill the dough for about 30 minutes before scooping onto baking trays.
Use a large cookie dough scoop to make 24 balls of dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inches in between each ball. Flatten dough with the bottom of a glass.
Place in pre-heated oven and bake 10-12 minutes or until golden brown and cooked through.
Remove from oven and cool slightly before removing to baking cooling rack.
Notes
This recipe will make 24 large cookies or 48 smaller cookies. It depends on the size cookie scoop you decide to use.