In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt until evenly combined. Set this mixture aside.

In a large mixing bowl, beat 1 cup of softened butter with ¾ cup of granulated sugar and ¾ cup of light brown sugar using an electric mixer set to medium speed for 2-3 minutes until light and fluffy.

Add 2 large eggs to the butter mixture, one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract until just combined.

Slowly add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined.

Gently fold in 2 cups of semi-sweet chocolate chips and optional 1 cup of chopped nuts.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

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

Using a cookie scoop or rounded tablespoon, place dollops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers still appear slightly soft.

Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.