2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened at room temperature 3/4 cup white granulated sugar 3/4 cup lightly packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 12 ounces semisweet chocolate chips 1 cup chopped toasted walnuts or pecans (optional)
Pre-heat your oven to 375°F. Line some baking sheets with parchment paper and set aside.
In one bowl, whisk together the flour, baking soda and salt until well blended. Set this aside.
In a large mixing bowl, beat together the softened butter and both the white and brown sugars until light and fluffy, about 2-3 minutes.
Add in the vanilla extract and eggs and continue beating until everything is fully incorporated and smooth.
Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chocolate chips and nuts if desired.
Use an ice cream scoop or spoon to scoop golf ball sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8 to 10 minutes, until lightly browned around the edges.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these scrumptious chocolate chip cookies!