Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, ½ teaspoon of baking soda, and 1 teaspoon of flaky sea salt.

In a large mixing bowl, beat together ½ cup of softened butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar until light and fluffy.

Add 2 large eggs and 2 teaspoons of vanilla extract to the mixture and mix on medium speed until well combined.

Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.

Gently fold in 2 cups of chocolate chips and any optional nuts if desired.

For thicker cookies, cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 1 hour.

Scoop tablespoon-sized portions of the dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 9-11 minutes or until the edges are golden brown and the centers are slightly underbaked.

Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack.