- 1 cup (2 sticks) butter, at room temperature
- 1 cup sugar
- 2/3 cup light brown sugar
- 2 tablespoons glucose or light corn syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Kosher salt
- Assorted salty and sweet mix-ins
A Sample Mix-Ins Template from Christina Tosi:
- 3/4 cup mini chocolate chips
- 1/2 cup mini butterscotch chips
- 1/2 cup graham cracker crumbles
- 1/3 cup old-fashioned rolled oats
- 2 1/2 teaspoons ground coffee
- 2 cups crumbled potato chips
- 1 cup crumbled mini pretzels
- Using a stand mixer with paddle attachment or mixing bowl with electric mixer, cream together the butter, sugar, light brown sugar, and glucose/light corn syrup on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for an additional 7 to 8 minutes.
- Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, being careful not to overmix the dough. Scrape down the sides of the bowl.
- Still on low speed, add in all of your mix-ins just until incorporated. Be careful not to over mix and break up your delicate snacks too much.
- Using a 2-ounce ice cream scoop or a 1/3-cup measure (or just eyeball it), portion out the dough onto a parchment-lined (or silicone mat) baking pan, spacing each portion about 4 inches apart. Wrap the baking sheets in plastic wrap and refrigerate for at least one hour. Do not bake the cookies while at room temperature. They will not bake up properly.
- When ready to bake, heat the oven to 375°F. Bake the cookies, one tray at a time, for 18 to 20 minutes.