Preheat your oven to 375°F (190°C) and let it heat for 10 minutes.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

In a large mixing bowl, use an electric hand mixer or whisk to cream the softened butter, white sugar, and honey or molasses on medium speed for about 3 minutes until light and fluffy.

Beat in the eggs, one at a time, mixing for a few seconds after each addition, then stir in the vanilla extract for an additional minute.

Pour the dry ingredients into the wet ingredients and stir with a wooden spoon until just combined, being careful not to overmix.

Gently fold in the chocolate chips and chopped nuts, if using, until evenly distributed throughout the dough.

Line your baking sheets with parchment paper to prevent sticking and ensure even browning.

Use a cookie scoop or teaspoon to portion dough onto prepared sheets, spacing cookies about 2 inches apart.

Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and centers are still slightly underdone.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely.