Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer or large bowl using a hand mixer, beat the softened butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat on medium-high speed for 2 to 3 minutes, or until light and fluffy.

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in vanilla extract.

Reduce mixer speed to low and gradually add the flour mixture. Mix only until the flour is just incorporated. Do not overmix.

Remove bowl from mixer. Gently fold in chosen mix ins.

Using a medium cookie scoop (about 1.5 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheets, placing them about 2 inches apart.

Bake for 10 to 12 minutes, or until edges are lightly golden brown and centers look set.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.