1. Preheat oven to 375° F and prepare 2 baking sheets by lining them with parchment paper.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Make three giant cookies and 12-18 tiny cookies (drop 1" balls onto a sheet for tiny cookies).
3. Bake the small cookies for 9 minutes or until slightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. Reduce the heat to 350° F and bake the giant cookies for 25 minutes or until golden brown. Remove from oven and immediately press down smaller cookies all over the tops of the big cookies. Cool in pan on wire rack.
TIP: For high altitude baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and giant cookies for 25 minutes.