Set your oven to 375°F (190°C) and ensure the oven rack is centered. The proper ambient heat ensures the edges set rapidly while the interior stays moist.

Beat the softened butter, granulated sugar, packed brown sugar, and vanilla extract together in a large mixing bowl until smooth and creamy. The mixture should look pale and fluffy with no dense butter lumps remaining.

Crack the eggs into the creamed base one at a time, beating thoroughly after each addition. A fully emulsified, glossy batter indicates the liquid and fat have properly bonded.

Gradually stir in the all-purpose flour, baking soda, and salt just until a uniform dough forms. Stop mixing as soon as dry flour streaks vanish to keep the texture tender.

Gently fold in the semi-sweet chocolate morsels along with the chopped nuts if you choose to include them. The mix-ins should appear evenly scattered throughout the stiff dough.

Drop rounded 1-tablespoon mounds of dough onto an ungreased baking sheet, spacing them roughly two inches apart. Evenly shaped dough balls promote uniform spreading and identical bake times.

Bake at 375°F (190°C) for 7 to 9 minutes. Remove the tray when the perimeter turns light golden brown while the center remains soft and pale.

Let the baked cookies rest on the hot pan for 2 minutes. This short pan rest lets the fragile centers set before moving them.

Transfer the cookies to a wire rack to finish cooling. The bottoms will firm up into a crisp foundation while the melted chocolate stays pleasantly gooey.