Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Cream softened unsalted butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.

Add eggs and vanilla extract to the mixture, beating on low speed until well incorporated.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet batter, stirring gently.

Fold in the chocolate chips and any optional nuts until evenly distributed.

Chill the dough in the refrigerator for at least 30 minutes.

Drop rounded spoonfuls of dough onto prepared baking sheets, leaving space for spreading.

Bake for 10-12 minutes until edges are golden brown and centers look slightly underbaked.

Let cookies cool on the sheets for about 5 minutes before transferring to a wire rack.