Preheat the oven to 350F.  Line two baking sheets with foil and coat with non-stick spray.
In a large bowl, cream together the butter and sugar.  Add the eggs and beat until light and fluffy.  Stir in the vanilla and the flour until a smooth batter is formed.  Stir in the chocolate chips and nuts.
Drop the batter by the teaspoon at least 3 inches apart on the foil lined baking sheet.  Bake for 7 to 10 minutes until the edges are golden and the centers are set.  Slide foil off pan and onto a countertop to cool.  Peel foil away from the cookies when cooled.  They will be soft when hot but they become crispy as they cool.  Yield 24 to 30 cookies.