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Whether you're baking for an occasion or to satisfy the whims of a sweet tooth, this cookie recipe is flexible and reliable. Simply choose your dough — standard or chocolate — and the mix-ins you desire (or merely have in the pantry). It's time to pull out the cookie jar.

KEEP SCREEN ON

Yield: 2 Dozen

Cook Time: 10-12 Minutes

Ingredients
Ingredients
2 1/2 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking soda

6 tablespoons cocoa powder (optional--for chocolate cookie dough)

1 cup salted butter, melted and cooled to room temperature

1 cup brown sugar

3/4 cup granulated sugar

2 large eggs plus 1 egg yolk

3 teaspoons vanilla extract

Choose approximately 3-4 cups of the following mix-ins:
Dark, milk, or white chocolate chips/chunks

Butterscotch or peanut-butter chips

Toffee candy bars, crushed

Chopped pecans, walnuts, or macadamia nuts

Miniature marshmallows

Slivered almonds

Pretzels, broken

Crushed graham crackers

Kettle-cooked potato chips

Dried cherries or cranberries

Shredded coconut

Oatmeal

Raisins

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Preparation Method

  1. Preheat oven to 350°F Convection Mode. Line the solid pan with parchment paper.
  2. In a medium bowl, whisk flour, salt, and baking soda (and cocoa powder, if using) to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes.
  4. Add eggs to the butter-sugar mixture one at a time, beating well after each addition to fully incorporate each egg. Add vanilla.
  5. Slowly add flour mixture and beat on low just until combined. Stir in the mix-ins.
  6. Portion dough onto the parchment-lined baking sheet at least 3 inches apart.
  7. Place solid pan in oven at rack position "2." Bake for 10-12 minutes.
  8. Remove cookies from oven and let cool on pan for 5 minutes. Slide parchment and cookies off pan and onto wire rack to finish cooling.
  9. Repeat with remaining dough.