Think of this dough as a chameleon that takes on the taste of its mix-ins—chocolate chips, peppermint pieces, chopped up peanut butter cups, you name it. Create your favorite combo by adding a total of two cups mix-ins to the dough. For the purist at heart, it also bakes up delicious alone, for a crisp vanilla cookie to dunk in an icy cold glass of milk.
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2½ cups flour 1 teaspoon baking soda ½ teaspoon salt 2 sticks (8 ounces) unsalted butter, softened ½ cup granulated sugar 1 cup packed brown sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract
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Preheat oven to 375ºF. Add flour, baking soda and salt to a medium bowl. Whisk to combine; set aside. Add softened butter and sugars to the bowl of your Cuisinart Stand Mixer. Beat on medium-high speed until fluffy. Adds eggs and vanilla extract. Beat until well blended. Add flour mixture, adjust speed to setting 1, and mix, gradually increasing to speed 8, until is combined and there is no visible flour remaining. Drop by teaspoonfuls onto a lined baking sheet. Bake for 8 to 10 minutes, until edges are golden (bake less for a chewy cookie and more for a crisp cookie). Remove from oven and let stand on sheet for 2 minutes. Transfer to a wire rack. Serve warm or cool completely and store in an airtight container for up to three days.