Preheat oven to 350 degrees F (180 degrees C).

Cream both granulated and light brown sugars and the unsalted butter with an electric beater on low speed until the butter is light in color and fluffy.

Add the eggs and vanilla extract until well incorporated.

Use a baking spatula to mix in the all-purpose flour, baking soda, baking powder, and kosher salt into the wet ingredients with a silicone spatula until the flour is just barely fully mixed in.

Add all of your mix-ins and use the baking spatula to carefully fold them into the cookie dough evenly.

Cover the bowl with plastic wrap and chill the dough for at least 1 hour up to overnight. Take the cookie dough out of the fridge and let warm up for 10-15 minutes before continuing.

Use a cookie scoop to make even cookie balls and place them onto a baking sheet lined with parchment paper a few inches away from each other.

Bake each batch for 10-12 minutes, rotating the pan 180 degrees halfway through (at 5-6 minutes) to ensure even baking. Do not overbake! They should be very puffy looking with golden brown edges.

Let them cool for 5 minutes on the pan, then transfer them to cool for 10 minutes on a wire rack.

Keep in an airtight container and they'll stay fresh for at least 3-5 days.