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1
In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed.
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2
(I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.)
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3
Add the egg, vanilla and salt and stir just until combined.
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4
Sift in the flour, baking soda and baking powder and stir gently just until combined.
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5
Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough.
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6
Cover and refrigerate for 30 minutes.
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7
Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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8
Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans.
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9
Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown.
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10
If you like a very soft cookie, bake them for 13 minutes.
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11
If you like a crisp cookie, bake them for 17 minutes.
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12
Transfer to racks and let cool.
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13
I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.
