Preheat oven to 350°. Butter a 10 1/2″x 15 1/2″x 1″ jelly roll pan.
Mix flour, baking soda, and salt in a medium bowl. Set aside.
Using an electric mixer on medium speed, beat butter until light. Add brown sugar gradually (about 1/4 cup at a time). Beat until light in color. Add eggs, 1 at a time, and beat after each addition. Mix in vanilla.
Reduce mixer speed to low and gradually add flour mixture. Mix just until incorporated. Stir in 1 cup chopped nuts and chocolate chips.
Spread batter in pan. Smooth top with an offset spatula. Sprinkle remaining 2 tablespoons (or more, if you’d like) nuts on top of batter.
Bake 16-18 minutes, or until sides are lightly browned. Do not over-bake. A wooden pick inserted in the center should come out with moist crumbs.
Cool on wire rack for 1 hour before cutting into bars. Store in an airtight container for 5 days. Bars may also be frozen.
Makes about 5 dozen bars.