1-Soften the butter correctly: Let butter sit at room temperature for about 30 minutes until soft enough to leave a finger indent but not slide through.

2-Cream butter, sugars, egg, vanilla, baking soda, and salt: Beat all together on medium speed for 5 minutes using a stand mixer with paddle attachment, scraping bowl, until light and fluffy.

3-Add flour: Mix in flour on low speed just until no white streaks remain; do not overmix. If too dry, add a tablespoon of milk; if too sticky, refrigerate for an hour.

4-Fold in chocolate chips: Fold in chips (crush some for even distribution) and nuts if using.

5-Chill the dough: Refrigerate dough for at least 30 minutes (up to 72 hours) to prevent spreading and improve texture.

6-Scoop and bake: Scoop 1.5-tablespoon portions, place 2 inches apart on parchment-lined sheet, and bake at 350°F (175°C) for 8-11 minutes until edges golden and centers soft.

7-Rest and cool: Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack. Press extra chocolate chips onto warm cookies for a bakery look.