1. Preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper.
2. In a small bowl, combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. This step reminds me of the patience my mom had when cooking—one small step at a time.
5. Gradually beat in the flour mixture. I like to do this in parts to avoid a flour cloud engulfing my kitchen. Stir in the chocolate chips and nuts if you’re using them.
6. Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving enough space for the cookies to spread.
7. Bake for 9-11 minutes, or until the edges are golden brown. The centers might look a bit undercooked, but they’ll firm up as they cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Remember, perfection isn’t the goal here. It’s about the joy in the process and the delicious reward.