Ingredients

• 2 cups all-purpose flour

• 1 teaspoon salt (a 1/4 more if you like salt)

• 3/4 teaspoon baking soda

• 2 sticks (8 ounces) unsalted butter, at room temperature

• 1 cup sugar

• 2/3 cup (packed) light brown sugar

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 12 ounces bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks

• 1 cup finely chopped walnuts (optional) or pecans (optional)

Preparation

Center a rack in the oven and preheat the oven to 375 degrees F.

Combine the flour, salt, and baking soda in a large bowl. Working with a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonful’s.

Bake the cookies for 10 to 12 minutes. Let cool on cooling racks.