1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Gently fold in your chosen mix-ins using a spatula, distributing them evenly through the dough.

7. Cover the dough and refrigerate for at least 30 minutes to chill.

8. Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.

9. Bake for 10–12 minutes, until the edges are golden and the centers are set but slightly soft.

10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. Repeat with the remaining dough, rotating sheets if needed for even baking.

12. Store cooled cookies in an airtight container at room temperature for up to 5 days.

13. To freeze, place cooled cookies in a single layer to freeze, then transfer to a container with parchment between layers.

14. For freezing unbaked dough, roll into balls and freeze; bake from frozen with 1–2 extra minutes added to the bake time.