Cream together the butter and sugars using your electric mixer, preferably using a paddle attachment, on medium speed.
Add the egg and vanilla and beat continue to beat, just until combined.
Distribute the flour on top of the wet mixture. Then, evenly distribute the baking soda and salt on top of the flour.
Beat on low speed, slowly increasing to medium to prevent flour from flying everywhere. Mix just until combined.
Add the chocolate chips and nuts and mix until evenly distributed.
Wrap the dough in plastic wrap and shape into a log about 14 - 16-inches long. Refrigerate until cold, 45 - 60 minutes.
While the dough chills, line two baking sheets with silicone baking mats or parchment paper; set aside.
Fifteen minutes prior to the dough completing the chilling cycle, preheat the oven to 325ºF.
Spoon 1 measuring tablespoonful of dough for each cookie on a prepared baking sheet, spacing 2 inches apart. Twelve cookies fit nicely on each baking sheet (17x12-inches).
Bake on the center shelf of the oven 10 minutes.
Allow the cookies to cool on the baking sheet for 1 - 2 minutes. Transfer to a wire rack to cool completely.
Replace 1/2 cup of the chocolate chips with gluten free peanut butter or white chocolate chips.