1. Start the dough.
Beat 1 stick softened unsalted butter and 1/3 cup each granulated sugar and packed light brown sugar in a bowl with a mixer on medium speed until fluffy. Add 1 large egg and 1 teaspoon vanilla; beat.
2. Pick your cookie type.
Chocolate Chip: Whisk 1 1/4 cups flour and 1/2 teaspoon each baking soda and salt in a bowl; add to the butter mixture and beat until just combined.
Double Chocolate Chip: Whisk 1 cup flour, 1/4 cup natural (not Dutch-process) cocoa and 1/2 teaspoon each baking soda and salt in a bowl; add to the butter mixture and beat until just combined.
Oatmeal Chip: Whisk 1 cup each flour and rolled oats and 1/2 teaspoon each baking soda, cinnamon and salt in a bowl; add to the butter mixture and beat until just combined.
3. Add the chips.
Stir in up to 1 cup of any of these:
Milk or semisweet chocolate chips
Mini chips
Chocolate chunks
Butterscotch chips
Peanut butter chips
White chocolate or yogurt chips
4. Pick your mix-ins.
Stir in up to 1/2 cup of the following ingredients (optional):
Shredded coconut
Honey-roasted peanuts
Raisins
Chopped banana chips
Dried cranberries
Diced fresh strawberries
5. Bake the cookies.
Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling. Makes 24 to 32 cookies.
Design your own cookies or try one of our ideas:
Double Chocolate Chip Cookies With Chocolate Chunks
Oatmeal Cookies With White Chocolate Chips and Raisins
Chocolate Chip Cookies With Chocolate Chunks
Chocolate Chip Cookies With Yogurt Chips and Strawberries
Photograph by Antonis Achilleos
