INGREDIENT:

1.   225 grams or 1 Cup unsalted butter, room temperature
2.   150 grams or ¾ cup granulated white sugar
3.   160 grams or ¾ cup firmly packed light brown sugar
4.   2 large eggs
5.   1½ teaspoons pure vanilla extract
6.   295 grams or 2¼ cups all-purpose flour
7.   1 teaspoon baking soda
8.   ½ teaspoon salt
9.   270 grams or 1½ cups semi sweet chocolate chips
10. 100 grams or 1 cup walnuts or pecans, coarsely chopped (optional)

HOW TO DO IT:

1. Preheat oven to 375° F with rack at bottom of oven. Line two baking sheets with parchment paper.

2. Beat the butter until smooth and creamy. Add the white and brown sugars and beat it for about 2 minutes. Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

3. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, add the chocolate chips and nuts (if using) about half way through mixing.

4. If the dough is very soft, cover and refrigerate until firm (about 30 minutes).

5. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges.

6. Cool completely on wire rack.