Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour and baking soda until well combined.

In a large mixing bowl, cream the room-temperature unsalted butter with the granulated and light brown sugars using an electric mixer on medium speed for 2-3 minutes.

Mix in the salt and pure vanilla extract until just incorporated.

Add the large eggs to the creamed mixture one at a time, mixing well after each addition.

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

Gently fold in the semisweet and/or milk chocolate chips (and optional chopped nuts, if using) with a spatula.

Chill the dough in the refrigerator for about 30 minutes.

Line baking sheets with parchment paper.

Once chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets.

Bake your chocolate chip cookies for 10-12 minutes, or until the edges are golden brown while the centers remain soft.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack.