Mom's Chocolate Chip Cookies

These are grandma's chocolate cookies that she always has in the freezer so that if you show up anytime, there's a cookie waiting and they're yummy.  I like them even more than the Toll House recipe.  She originally got this recipe from the Taste of Home magazine a few years back.

1 c. butter, softened
1 c. packed brown sugar
3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 2/3 c. flour
1 1/4 tsp. baking soda
1 tsp. salt
1 (12 oz.) pkg. semisweet chocolate chips
2 c. coarsely chopped toasted walnuts or pecans (optional)

In a large bowl, cream the butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the dry ingredients; gradually add to creamed mixture and mix well.  Stir in chocolate chips and nuts.
Shape quarter cupfuls of dough into balls.  Place in an airtight container, separating layers with waxed or parchment paper; cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 in. apart on parchment-lined baking sheets.  Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks.  Let stand at room temperature for 30 minutes.
Bake at 400 degrees for 10-12 minutes or until edges are golden brown.  Cool for 2 minutes before removing from pans to wire racks; cool.