Go-To Chocolate Chip Cookies

Adapted from Nestle Toll House

Makes about 34 cookies

• 1 cup (2 sticks) butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups (12oz) semi-sweet chocolate chips, reserve 2 tablespoons to "garnish" cookies during baking

• 1 cup white chocolate chips, reserve 2 tablespoons to "garnish" cookies during baking

• 1/2 cup toffee bits 1/2 cup crush pretzels, PLUS 2 tablespoons to "garnish" cookies during baking

• Other addition could be sweetened coconut, pecans, walnuts, crushed potato chips

NOTE: try not to exceed 3 1/2 cups of "mix-ins" (that's your chocolate chips, pretzels, nuts, etc) or dough gets hard to scoop.

Preheat oven to 375 degrees. Line 3 baking sheets with silicone liners or parchment paper.

Mix butter, granulated sugar, and brown sugar in the bowl of a mixer with the paddle attachment until the butter has lightened in color and mixture is very creamy. This takes about 3-4 minutes with a stand mixer and 6-8 minutes using a hand mixer. Scrape down the sides of the bowl with a rubber spatula and mix in the eggs one at a time, mixing well after each addition. Add vanilla and continue to mix until mixture no longer looks curdled (I let the mixer run for about 30 seconds on medium speed after I add the vanilla.)

Scrape down the sides of the bowl. In a separate bowl, combine flour, baking soda and salt and stir to lightly mix. Add to butter mixture on low speed until just combined. Add chocolate chips, white chocolate, toffee bits and mix until just combined. Add pretzels and mix until just combined. Using a 1 oz-scoop (or spoon out 2 tablespoon size balls), scoop out level balls dough and space on cookie sheets (about 10-12 per sheet). Bake until cookies are almost finished but still blonde and soft in the center, about 14-15 minutes.

NOTE: If you are making your cookies smaller than a 2 tablespoon scoop, the baking time will be shorter.

Working 1 sheet tray at a time, remove cookies and quickly press in garnish (regular and white chocolate chips and pretzels) so that each cookies gets a little bit of each. Work fast! Rotate sheet tray and return to the oven to continue baking until golden brown and crisp at edges, about 2-3 minutes longer.

Remove from oven and place cookies on cooling racks. Once completely cooled, transfer to air-tight container for storage (if you haven't eaten all of them already!)