Full disclosure: I did not include walnuts in the cookies photographed below, because, like my father, I prefer desserts sans nuts. Nuts belong in bowls. However, the classic recipe includes chopped walnuts.

Servings: 30 large cookies, 60 small cookies

Fresh
1 cup butter, softened
2 eggs

Pantry
2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 tsp. vanilla extract
12 oz. semi-sweet chocolate chips
1 cup chopped walnuts, optional

Cream butter and sugars
Preheat the oven to 375 degrees-F. Beat the butter, granulated sugar, and brown sugar together in a large mixing bowl. Add the eggs one at a time, beating after each addition until completely incorporated. Add the vanilla extract and mix.

Mix dry ingredients
In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the mixing bowl slowly until dough forms.

Form  cookies
Stir in the chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheets, spaced several inches apart. For large cookies, spoonfuls should be 2 Tbsp. each, small cookies should be 1 Tbsp. each.

Bake cookies
Bake for 10 minutes, switching racks after 5 minutes to evenly brown the cookies.

Serve
Remove to cooling racks. Serve warm or store in air-tight container.