Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring they are fully incorporated before adding the second egg. Add in the vanilla extract and mix until combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can affect the texture of your cookies.
Fold in Chocolate Chips: Gently fold in the Guittard chocolate chips and chopped nuts (if using) with a spatula or spoon.
Scoop the Dough: Use a cookie scoop or tablespoon to portion the dough into even balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown, but the centers are still soft. For softer cookies, remove them slightly earlier. For crispier cookies, bake for an additional minute.
Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
