Set your oven to 350°F (175°C) so it is perfectly hot for the cookies. Line your large baking sheets with parchment paper to prevent any sticking or burning.

In your stand mixer, beat the softened butter and both sugars on a medium-high speed. Mix for about three minutes until the mixture looks very light, pale, and fluffy.

Add the eggs one at a time while the mixer is running on a low speed. Stir in the pure vanilla extract to give the chocolate a wonderful and deep aroma.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Sifting the cocoa powder helps remove any small lumps for a smoother batter texture.

Slowly add the flour and cocoa mixture to the butter and sugar in the mixer. Mix on the lowest speed just until the white flour streaks finally disappear.

Use your rubber spatula to gently fold in the entire pound of chocolate chips. If you are using nuts, stir them in now so they are evenly spread out.

Use an ice cream scoop to place mounds of dough onto your prepared baking sheets. Space them about two inches apart because these rich cookies will spread while baking.

Place the pans in the oven and bake for exactly 12 to 15 minutes. The edges should be firm, but the centers will still look a little soft.

Let the hot cookies sit on the baking sheet for at least five minutes. This allows them to finish setting so they do not break when you move them.

Move the cookies to a wire rack to cool completely for the best crispy edges. Serve them while they are slightly warm for the ultimate melted chocolate experience.