Author:slightly adapted from the New York Times, Julia Moskin recipe
Prep Time:75 minutes
Cook Time:20 minutes
Total Time:1 hour 35 minutes
Yield:about 30 cookies 1x
2 ¼cups all-purpose flour
1teaspoon kosher salt
1teaspoon baking soda
¾cup (1 1/2 sticks), slightly softened at room temperature
1packed cup light brown sugar
4cup grams granulated sugar
1egg, at room temperature
1teaspoon vanilla extract
About 1 cup salty mix-ins, such as nuts, broken mini pretzels, or potato chips
About 3/4 cup sweet mix-ins, such as chocolate chips or chunks, M&M’s, cut-up candy bars or dried fruit
In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 4 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
In a bowl, combine the sweet and salty mix-ins. Add mix-ins to dough and stir until evenly distributed.
Chill dough for at least 1 hour, and up to 2 days
Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
Drop cookies by heaping, rounded tablespoon on to the baking sheets, leaving space for them to spread.
Place in oven and bake until golden, about 20 minutes.
When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
I used a combination of:
1/2 cup – heaping! – of salt and vinegar potato chips
1/2 cup – also heaping! – of coarsely chopped macadamia nuts