1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter with both sugars until the mixture is light and fluffy, about 3-4 minutes. My grandmother always said to keep an eye on the texture; it should look like a cloud.
4. Add in the vanilla extract and eggs, one at a time, beating well after each addition.
5. Gradually blend in the dry ingredients, being careful not to overmix. Stir in the chocolate chips and nuts, if using.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
7. Bake for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft. Remember, they’ll continue to cook a bit once out of the oven.
8. Let the cookies cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.

The smell of freshly baked cookies wafting through the house is a reminder of countless weekends spent baking with my siblings, laughter echoing off the kitchen walls.