Method

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them. Measure all ingredients so they are ready.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened butter with the granulated sugar and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.

Add the eggs one at a time, mixing briefly after each until incorporated. Add the vanilla extract and mix just until combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.

With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix until just combined. Do not overmix; stop when there are no visible streaks of flour.

Using a spatula or the mixer on low, fold in the semisweet chocolate chips and optional chopped nuts until evenly distributed throughout the dough.

Use a tablespoon or a 1.5-tablespoon cookie scoop to portion dough into rounded mounds about 1.5 inches in diameter. Place mounds 2 inches apart on the prepared baking sheets to allow for spreading. If desired, press a few extra chocolate chips onto the tops for a bakery look.

Bake in the preheated 375°F (190°C) oven for 9 to 11 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. Rotate pans front-to-back halfway through baking for even color.

Remove baking sheets from the oven and let cookies rest on the sheet for 2 to 3 minutes to set. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Unbaked dough can be chilled up to 3 days or frozen for up to 3 months; thaw in refrigerator before baking.

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