In a bowl, weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, salt, cocoa powder, dark cocoa powder, and run a whisk through to blend the ingredients.
Using a stand or handheld mixer, add the butter and cream cheese blending on medium speed for 3 minutes. Add the sugar to the mixture and turn the mixer to medium-high for 2 minutes. You want the sugar incorporated into the butter-cream cheese mixture. I turn the mixer off and scrape down the side and turn the mixer to medium-low. I add the vanilla extract, then crack one of the eggs into a small bowl (to make sure there are no eggshells) before adding to the mixer bowl; after the first egg is incorporated, repeat for the 2nd egg. Turn the mixer off and scrape down the sides. Turn the mixer to a low speed and slowly add the flour mixture till incorporated. Turn the mixer off and make sure all the flour is down into the cookie dough, then add the caramel chips, white chocolate chip, walnuts, and mix through on low speed. Cover loosely and refrigerate the cookie dough for 30 minutes.
Preheat over to 350° and line 2 cookie sheet pans with parchment paper. Taking a medium cookie scoop, add 12 scoops to a pan. Bake for 10 - 12 minutes. Mine I took out at 10 or 11 minutes. They will be soft on the tops, and they should have a few thin cracks on the tops. If you get wide cracks, they may be a little over-baked and could be on the dry side. Leave them on the pan for 4 to 5 minutes before moving to a cooling rack. This gives the cookies time to firm up before you move them. After they have completely cooled, you have the option to dust the tops of the cookies with powdered sugar.