Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat for easy cleanup and to prevent the cookies from sticking.

In a medium bowl, whisk together the Gold Medal all-purpose flour, baking soda, and salt. This will ensure the baking soda is evenly distributed and help the cookies rise perfectly when baking.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand with a wooden spoon. Beat until the mixture is light and fluffy, about 3-4 minutes. This step is important for creating soft, chewy cookies.

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. The eggs help bind the dough together, while the vanilla adds that rich, comforting flavor we all love in chocolate chip cookies.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your cookies tough.

Now, fold in the chocolate chips (and nuts, if using) until they are evenly distributed throughout the dough. I love using a combination of semi-sweet chocolate chips and chunks for an extra indulgent bite!

Scoop tablespoon-sized portions of dough and place them on your prepared baking sheets. Be sure to leave enough space between the cookies, as they will spread slightly while baking.

Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden brown and the center is set. For chewy cookies, take them out just before they turn too brown. If you prefer crispier cookies, let them bake a little longer.

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up and prevents them from falling apart.