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Ingredients
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Base Cookie Dough (makes ~36 cookies)
Chocolate Chip Variation
Oat & Raisin Variation
Peanut Butter Chocolate Swirl Variation
Citrus White Chocolate Variation
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure and have all ingredients at hand; butter should be softened but not melted.
In a medium bowl whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt until evenly combined. Set aside.
In a large bowl (or bowl of a stand mixer fitted with paddle) beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes.
Add 2 large eggs one at a time, beating briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined, scraping down sides as needed.
With mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing until just combined. Do not overmix; a few small streaks of flour are fine.
For thicker, chewier cookies, cover the dough and chill in the refrigerator for 30–60 minutes. If short on time, you can skip chilling but reduce bake time by 1–2 minutes.
Chocolate Chip Variation
Fold-ins: Remove base dough from refrigerator if chilled. Stir in 2 cups semisweet chocolate chips until evenly distributed.
Portion and bake: Use a 1.5 tablespoon cookie scoop (or rounded tablespoon) to drop dough 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers look set but slightly soft. Rotate sheets halfway through for even baking.
Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 4 days.
Oat & Raisin Variation
Prepare oat mixture: In a small bowl stir together 1.5 cups old-fashioned rolled oats, 1 cup raisins, and 1 tsp ground cinnamon.
Fold-ins: Gently fold the oat-raisin mixture into the base dough until distributed evenly.
Portion and bake: Drop dough by 2-tablespoon portions onto prepared baking sheets spaced 2 inches apart. Bake at 350°F (175°C) for 11–13 minutes, until edges are golden and centers are set.
Cool: Let cookies rest on the baking sheet 5 minutes then move to a wire rack to finish cooling. Store airtight up to 3–4 days.
Peanut Butter Chocolate Swirl Variation
Divide dough: Scoop the base dough into two roughly equal portions into separate bowls.
Swirl in peanut butter: In one bowl, stir in 1/2 cup creamy peanut butter until incorporated. Fold in 1 cup chocolate chunks or chips and 1/4 cup chopped peanuts if using.
Chocolate-only portion (optional): Leave the second portion as-is or fold in additional chocolate if you want plain chocolate cookies alongside peanut butter ones.
Portion and bake: Drop 2-tablespoon portions onto prepared baking sheets. Bake at 350°F (175°C) for 11–13 minutes, until set and edges are lightly golden.
Cool: Rest 5 minutes on the sheet then transfer to a wire rack. Store airtight up to 4 days.
Citrus White Chocolate Variation
Add zest and chips: Gently fold 1.5 cups white chocolate chips and the orange zest into the base dough until evenly distributed.
Portion and bake: Drop 1.5-tablespoon portions onto prepared baking sheets spaced 2 inches apart. Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers appear just set.
Cool: Allow cookies to cool on the sheet for 4–5 minutes, then transfer to a wire rack. White chocolate cookies are best within 2–3 days stored airtight.