Line baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
Cream Butter and Sugars:
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Stir in the chocolate chips and nuts (if using) by hand using a spatula.
Scoop the Dough:
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Nutritional Information (per cookie, based on 36 cookies):
Calories: 200
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 100mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Sugars: 18g
Protein: 2g
Notes:
For chewier cookies, slightly underbake them.
Store the cookies in an airtight container at room temperature for up to a week.
You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.
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