Description
These easy homemade cookies use everything but the kitchen sink! Use a blend of your favorite mix-ins. This recipe uses melted butter to keep things quick and easy!
Ingredients
- 170 grams unsalted butter, melted (1 ½ sticks )
- 8 grams vanilla extract (2 teaspoons)
- 2 eggs
- 130 grams white granulated sugar (⅔ cup)
- 150 grams brown sugar (about ¾ packed cup)
- 330 grams all purpose flour (about 2 ¾ cups)
- 4 grams kosher salt (1 teaspoon)
- 5 grams baking soda (1 teaspoon)
- 3 cups mix-ins, see below
Optional Mix-Ins
- Chocolate (semi-sweet or white chocolate chips, chopped baking chocolate, etc.)
- Toasted and roughly chopped nuts (almonds, walnuts, pistachios, pecans)
- Lightly crushed pretzels
- Potato chips
- Candy (M&Ms, peanut butter cups or Reese’s pieces, Snickers, etc)
- Butterscotch chips
Instructions
- Heat oven to 375° Fahrenheit. Line a large baking sheet with parchment paper.
- Whisk melted butter, vanilla, eggs, white sugar, and brown sugar together in a large mixing bowl until smooth.
- Add flour, kosher salt, and baking soda to the bowl; stir until just combined.
- Reserve ½ cup of mix-ins for topping the cookies before baking (optional). Stir remaining mix-ins into the cookie dough.
- Use a 3-Tablespoon cookie scoop to portion out the dough. place each dough ball 1 inch apart on your prepared baking sheet. If you like, press a few reserved mix-ins into the top of each cookie. Note: This recipe makes quite a few cookies; you will likely need to work in batches.
- Bake cookies at 375° F for 10-13 minutes, until lightly browned around the edges. Remove cookies from oven and let cool right on the baking sheet for 10-15 minutes, then move to a wire rack to finish cooling. Cookies may look a bit puffy right out of the oven, but the centers will sink down as they cool to form a beautiful, chewy texture.
- Serve immediately or store cooled cookies in an airtight container on the counter for up to 5 days.
Notes
Please use a kitchen scale. Measuring by volume (with cups) is notoriously unreliable. For best results, use a kitchen scale and follow the gram measurements provided above.
Use any combination of mix-ins you like! We recommend using 2-4 mix-ins, including at least one sweet and one salty option. Aim for 3 cups TOTAL of mix-ins, and adjust the exact amounts as needed to suit your tastes. Cut any large pieces of candy (like Reese's Cups or a Snickers bar) into pieces for easier mixing. Lightly crush or crumble large salty pieces (like pretzels or potato chips). In the photos above, we used four mix-ins: M&Ms, Reese's cups (cut in half), butterscotch baking chips, and crushed pretzels.
Substitutions. The mix-ins here are very forgiving: Adjust the exact amount of each ingredient to your liking. Add a pinch of flakey sea salt to these cookies just after baking if you like. Use oil (avocado, vegetable, canola, olive) or melted coconut oil instead of melted butter.
Rest the cookie dough if you like. As the dough sits on the counter, it will thicken slightly (due to the melted butter cooling). Once mixed, let the dough sit on the counter for 10-15 minutes for softer, chewier cookies. For deeper flavor and chewier, thicker cookies, chill the cookie dough in the fridge for 30 minutes before scooping and baking.
