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An all-time classic favorite with kids of all ages.
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I personally like my cookies with big pieces of walnuts or pecans, but I've made them an optional ingredient, so it's up to you to decide.
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Use really good chips such as ghiradelli--they do make a difference.
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You can also use chocolate chunks for really chocolatey cookies.
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Preheat the oven to 375 degrees.
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Line 2 cookie sheets with nonstick silicone liners or parchment paper.
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Set aside.
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Sift the flour, baking soda, and salt together and set aside.
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Place the butter in the bowl of an electric mixer and beat until smooth.
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Add the sugar and vanilla and beat for about 5 minutes, or until the mixture is light and creamy.
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Add the eggs, one at a time, beating well to incorporate after each addition and scraping down the sides of the bowl to include every bit of the ingredients.
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Add the flour mixture, beating to blend well.
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Fold the chocolate chips and nuts, if using, into the dough.
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Spoon about 2 tablespoons of dough per cookie onto the prepared cookie sheets, taking care not to crowd them since the cookies will expand.
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Place them in the preheated oven and bake for 15 minutes, or until they are golden brown and set in the middle.
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Using a spatula, lift the cookies onto wire racks to cool for about 10 minutes.
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You can store them, tightly covered, for up to 3 days.
