Custom Cookies Recipe

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Measure and prepare all ingredients so they're ready: soften the butter to room temperature, crack the eggs, and measure chosen add-ins. If using nuts or large dried fruit, chop to small, roughly uniform pieces.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, place the softened unsalted butter, granulated sugar, and packed light brown sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes until the mixture is pale and fluffy, scraping down the bowl once.

Add the eggs one at a time, mixing on low speed after each addition until incorporated. Add the vanilla extract and mix until combined.

Reduce mixer speed to low. Gradually add the dry flour mixture to the wet mixture in two additions, mixing until just combined. Avoid overmixing; stop when no large streaks of flour remain.

Fold in your chosen add-ins by hand with a rubber spatula: for a classic cookie use chocolate chips (1.5 cups); or use a combination such as 0.75 cup chopped nuts + 0.5 cup dried fruit, or 1 cup oats + 0.5 cup toffee bits. Ensure add-ins are distributed evenly but don’t overwork the dough.

Scoop dough using a 1.5 tablespoon cookie scoop (or about 1.5 tablespoons) and place dough balls 2 inches apart on the prepared baking sheets. For larger cookies, use 2 tablespoon scoops and space 2.5–3 inches apart.

Optional: for a shiny finish, lightly brush each dough ball with melted butter using about 1 tablespoon total, or sprinkle a small pinch of sea salt flakes on top of each portion.

Bake in the preheated oven for 10–12 minutes for medium cookies, or 12–14 minutes for larger cookies, until edges are set and lightly golden but centers still look soft. Rotate the pans halfway through baking for even color.

Remove baking sheets from the oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm as they cool.

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

If freezing cookie dough balls: portion onto a tray, freeze until solid, then transfer to a bag and bake from frozen adding 1–2 minutes to bake time.