Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together 2 1/4 cups of all-purpose flour and 1 teaspoon of baking soda until well combined.

In a large mixing bowl, cream together 1 cup of room-temperature unsalted butter with 3/4 cup of granulated sugar and 3/4 cup of light-brown sugar for about 2-3 minutes.

Mix in 1 teaspoon of salt and 2 teaspoons of pure vanilla extract to the creamed butter and sugars.

Add 2 large eggs, one at a time, mixing well after each addition.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in 2 cups of semisweet chocolate chips and, if desired, 1 cup of chopped nuts.

Chill the dough for at least 30 minutes in the refrigerator (optional).

Line your baking sheets with parchment paper.

Scoop the cookie dough onto the prepared sheets, leaving about 2 inches of space between each mound.

For added visual appeal, press a few extra chocolate chips on top of each cookie mound before baking.

Bake the cookies for 10-12 minutes until the edges are golden brown and the centers remain soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks.