Combine the butter, granulated sugar, and brown sugar in the bowl of a stand mixer. (you can also use a large mixing bowl with a hand mixer) Beat with the paddle attachment until creamy and the butter is emulsified into the butter.

Scrape down the sides of the bowl and then add the eggs and vanilla. Stir in until just incorporated.

Add the flour, baking soda, and salt. Pulse the mixer slowly so that the flour doesn’t fly out everywhere. Once moistened, increase the speed to medium and mix until smooth and creamy.

Fold in the chocolate chips and nuts (if using).

Cover and refrigerate for 30 min - 1 hour. (this isn’t originally called for in the original recipe, but I find that it helps keep the cookies from spreading too much)

Preheat the oven to 375 degrees.

Line several baking sheets with parchment and use a medium cookie scoop to portion out the dough with 1-2” between each cookie. Make sure to always place your dough on a cool cookie sheet.

Bake for 9-11 minutes or until golden brown.

Remove and immediately add more chocolate chips and chopped nuts to the tops of the cookies to make them prettier. (the extra chocolate chips are optional)

Transfer to a wire cooling rack and let them cool to room temperature for the chocolate to set before storing them in an airtight container.