In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1/2 cup powdered sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the vanilla extract and salt until well combined.

Gradually add the all-purpose flour, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Fold in the mini chocolate chips and the optional chopped nuts until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Remove the dough from the refrigerator. Roll the dough into small, 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the bottoms are lightly golden and the cookies are set. They should not brown on top.

While the cookies are still warm (but cool enough to handle, about 5 minutes after coming out of the oven), roll them generously in the 1.5 cups of powdered sugar placed in a small bowl. The sugar will adhere better to warm cookies.

Place the coated cookies on a wire rack to cool completely.

Once completely cool, roll the cookies in powdered sugar a second time. This creates a thicker, more 'snowy' coating and ensures a pristine white appearance.

Serve and enjoy your Chocolate Chip Snowball Cookies!