Preheat your oven to 350°F (175°C). Gather all ingredients and equipment.

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

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

Add in the salt and pure vanilla extract, mixing until thoroughly combined.

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

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

Fold in the semisweet and/or milk chocolate chips and chopped nuts.

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

Prepare baking sheets lined with parchment paper.

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

Gently press a few extra chocolate chips onto the tops of each cookie dough scoop.

Bake for 10 to 12 minutes until edges are golden brown and centers are slightly soft.

Let the cookies cool on the baking sheets for about 5 minutes.

Transfer the warm cookies to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to one week.

Reheat in the microwave for 10-15 seconds or in a 350°F (175°C) oven for a few minutes if desired.