Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air, resulting in a tender cookie.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cayenne pepper, and salt. This ensures the spices and leavening agent are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.

Gently fold in the semisweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10 minutes, or until the edges are golden brown and the centers are set. Be cautious not to overbake; the cookies will continue to firm up as they cool.

Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Transfer them to a cooling rack to cool completely.