Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper if desired.

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

Beat in the eggs, one at a time, followed by the vanilla extract, mixing until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

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

Drop rounded tablespoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.

For an extra touch, consider adding a sprinkle of sea salt on top of the cookies before baking.

Store any leftovers in an airtight container to maintain freshness, or freeze for up to 3 months.