Whisk together flour, baking soda, and salt in a medium bowl, set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about three minutes.

Add eggs one at a time; mix until combined.

Mix in vanilla.

Reduce speed to low, and add flour mixture; mix until just combined.

Mixed in add-ins if using the dough immediately.

Divide to dough into two or three pieces.

Pat into large discs.

Wrap each disc in plastic wrap, and refrigerate or freeze until ready to use.

If dough is frozen, fall completely in refrigerator.

Pre-heat the oven to 350°degrees, with racks in upper and lower third.

Line 2 baking sheets with parchment paper.

Drop batter one heaping tablespoon for each cookie, 2 inches apart on a lined baking sheet.

Bake, switching positions about halfway through, until golden brown, 15 to 20 minutes.

Transfer parchment paper with cookies to a wire rack, and let cool completely.