Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour and baking soda. Set aside.

In a large mixing bowl, cream together the butter, granulated sugar, and light-brown sugar until light and fluffy.

Mix in the salt and vanilla extract until well combined.

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

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

Gently fold in the chocolate chips and optional chopped nuts.

Chill the dough for at least 30 minutes in the refrigerator.

Line baking sheets with parchment paper.

Portion out tablespoon-sized balls of dough onto prepared baking sheets, leaving about 2 inches between each cookie.

Press a few extra chocolate chips on top of each cookie if desired.

Bake for about 10-12 minutes or until edges are golden brown while centers remain slightly soft.

Allow cookies to cool on baking sheets for about five minutes before transferring to wire racks.

Store any leftover cookies in an airtight container at room temperature for up to a week.