Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. This usually takes about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Stir in the semi-sweet chocolate chips and chopped nuts (if using) by hand with a sturdy spoon or spatula until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.

Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.