Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

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

In a large mixing bowl, beat the softened (but cool) butter, granulated sugar, and brown sugar together using an electric mixer on low-medium speed for 3-4 minutes, until light and fluffy. This step is crucial for structure.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.

Using a spatula, gently fold the chocolate chips (and nuts, if using) into the dough until evenly distributed.

Cover the dough and refrigerate for 30-60 minutes to prevent excessive spreading.

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake at 375°F (190°C) for 10-12 minutes, or until the edges are golden brown but the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.