Preheat your oven to 350°F (175°C). Gather your mixing bowls, a hand mixer, and a baking sheet lined with parchment paper.

Cream together 1 cup of softened butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar for about 2-3 minutes until light and fluffy.

Add 2 beaten eggs and 1 teaspoon of vanilla extract to the mixture and mix thoroughly until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add to the wet ingredients, mixing until just combined.

Fold in 2 cups of chocolate chips and any optional mix-ins. Gently incorporate until evenly dispersed.

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are golden brown but the centers remain soft. Let them rest briefly before transferring to a cooling rack.

After cooling on the baking sheet, transfer to a wire rack to cool completely. Store leftovers in an airtight container for up to a week.