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1
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven.
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2
Line two baking sheets with parchment paper.
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3
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy.
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4
Add the white and brown sugars and beat until fluffy (about 2 minutes).
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5
Beat in eggs, one at a time, making sure to beat well after each addition.
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6
Add the vanilla and beat until incorporated.
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7
Scrape down the sides of the bowl as needed.
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8
In a separate bowl, combine flour, baking soda, and salt.
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9
Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing.
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10
If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
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11
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets.
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12
Bake about 10 - 14 minutes , or until golden brown around the edges.
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13
Cool completely on wire rack.
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14
NOTE: You can freeze this dough.
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15
Form the dough into balls and place on a parchment lined baking sheet.
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16
Freeze and then place the balls of dough in a plastic bag, seal, and freeze.
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17
When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.
