Start by mixing softened butter, sugar, brown sugar and vanilla into a light creamy mixture.
Tip: Have patience and wait for the butter to soften at room temperature, if melted using a microwave the consistency of the cookie will not be as soft and fluffy. Also, do not be stingy with the vanilla. If you want to add a double dose, go right ahead. Chances are you are using vanilla extract that isn’t as strong as pure vanilla.
Then mix in your chocolate chips and nuts.
Tip: To prevent the smashing and breaking of chocolate chips when using an automatic mixer, manually stir them in. Before shaping the cookies, check the consistency of the batter. If it seems too loose, adding some more flour can thicken the dough, which will help them bake bigger and fluffier.
Put rounded teaspoon balls on an ungreased cookie sheet and cook at 375 degrees Fahrenheit for 8 to 10 minutes or until golden brown.
Tip: Use a lighter colored baking sheet rather than a dark one. They tend to bake cookies at a better rate and stop them from getting some of the typical baking problems such as flat, wrinkly, and dark. Also, once the cookies are out of the oven, let them cool for a couple of minutes to ensure they hold together. Be sure to stick a slice of bread in your cookie container. The bread will absorb the air and keep the cookies tasting fresh and feeling as soft as they were the day they came out of the oven ("HERSHEY'S Perfect Chocolate Chip Cookies Recipe").
Then beat in both eggs.
In a separate container, mix flour, baking soda, and salt. Add this mixture slowly into the rest of the dough until it is completely even and there are no clumps of flour.
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Melissa-Haseman 
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