Recipe by Alexa Bernstein
- Makes about 32 CookiesServings
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, at room temperature
1 cup granulated sugar
1 cup (packed) light or dark brown sugar
2 large eggs
2 tsp. pure vanilla extract
Up to 3 cups of mix-ins
Preheat the oven to 350°. In a medium bowl, whisk the flour, baking soda, and salt. Using an electric mixer, beat the butter and both sugars until fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients. Beat until just blended. Stir in the mix-ins. In batches, scoop the dough in 2-tbsp.-size mounds, spaced 3 inches apart, onto parchment paper–lined baking sheets. Bake for 12 to 15 minutes, depending on how chewy you like your cookies.
Easy Freezy! Scoop the dough onto parchment paper–lined baking sheets, then freeze until firm. Transfer your dough blobs to a resealable plastic bag and stash it in the freezer. The dough can go straight from the freezer to the oven. It’ll just need a few extra minutes to bake.