By Robert J.Matthews
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, melted 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 12 ounces semi-sweet chocolate chips 1 cup chopped walnuts or pecans (optional)
Pre-heat the oven to 350°F. Line 2 baking sheets with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder and salt until well combined.
In a large bowl, use an electric mixer to beat together the softened butter and both sugars until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, scraping down the sides as needed. Mix in the vanilla extract.
Gradually mix in the dry ingredients from step 2 until just blended. Be careful not to overmix. Fold in the chocolate chunks and toasted walnuts if desired.
Scoop rounded tablespoonfuls of dough and space them about 2 inches apart onto the prepared baking sheets.
Bake for 11-13 minutes, rotating the pans halfway through. The edges should be golden brown but the centers should still look soft.