Add Anything Drop Cookies

Ingredients

• 115 g Unsalted Butter (melted, cooled slightly)
• 150 g Granulated Sugar
• 107 g Light Brown Sugar
• 1.25 tsp Salt (fine sea salt)
• 0.5 tsp Baking Soda (leveled)
• 0.5 tsp Baking Powder (leveled)
• 1 Large Egg (room temperature, about 55 g)
• 1 tsp Vanilla Extract (pure or imitation)
• 200 g All-Purpose Flour (sifted)
• 100 g Add‑In Mix‑Ins (optional) (chopped pretzels, chocolate chips, candy, dried fruit, etc.)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat before baking.

   Time: PT5M

   Temperature: 375°F

2. Prepare Baking Sheet

   Line the rimmed baking sheet with parchment paper. If the parchment curls, lightly oil the corners to flatten.

   Time: PT2M

3. Weigh Butter

   Place the empty bowl on the scale, tare to zero, then add melted butter until the display reads 115 g. Set aside to cool slightly.

   Time: PT2M

4. Add Sugars

   Zero the scale, add granulated sugar to 150 g, tare, then add light brown sugar to 107 g. Stir briefly to combine with butter.

   Time: PT3M

5. Add Salt & Leaveners

   Add 1¼ tsp salt, ½ tsp baking soda, and ½ tsp baking powder directly to the wet mixture. Stir until evenly dispersed.

   Time: PT2M

6. Add Egg & Vanilla

   Crack the large egg into a separate small bowl (to avoid shells), then pour into the mixture. Add 1 tsp vanilla extract. Mix until just incorporated.

   Time: PT2M

7. Optional Rest (Chewier Texture)

   Cover the bowl and let the dough rest at room temperature for 15‑30 minutes, stirring once halfway through. This helps dissolve sugar and improves chewiness.

   Time: PT20M

8. Add Flour

   Zero the scale, add all‑purpose flour to 200 g. Stir gently until a soft, slightly sticky dough forms. Do not over‑mix.

   Time: PT3M

9. Fold in Mix‑Ins (if using)

   If using optional mix‑ins, gently fold them in now, ensuring even distribution without crushing them.

   Time: PT2M

10. Portion Cookies

    Using a 2‑tablespoon cookie scoop or two spoons, drop uniform mounds onto the parchment, spacing about 2 inches apart. Lightly pat each mound if you want a flatter cookie.

    Time: PT5M

11. Bake

    Place the sheet in the middle rack and bake for 10‑12 minutes, or until edges are golden brown and centers have set but are still soft.

    Time: PT12M

    Temperature: 375°F

12. Cool

    Remove the sheet and let cookies sit for 2‑3 minutes, then transfer to a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g