Makes about 2 dozen cookies
1 cup butter, at room temperature
1 cup sugar
3/4 cup light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons Kosher salt
1 1/2 cups of your favorite baking ingredients (I used chocolate chips, butterscotch chips, and Heath toffee bits)
1 1/2 cups of your favorite snack foods (I used pretzels, kettle chips, and white cheddar crackers)
In a stand mixer fitted with the paddle attachment, cream the butter, sugars and corn syrup for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula.
On a lower speed, add the eggs and vanilla to incorporate. Increase the mixing speed to medium-high. Set a timer for ten minutes and let the mixer go.
Meanwhile, whisk together the flour, baking powder, baking soda, and salt. When the ten minutes are up, reduce the speed of the mixer to low and add the flour mixture. Mix for 45-60 seconds until the dough just comes together. Do not over mix. Scrape the sides of the bowl with a spatula.
Continuing on low speed, add the baking ingredients and mix for 30-45 seconds until the are incorporated. Add in the snack foods and again, mix until just incorporated.
Line a few baking sheets with parchment paper. Using a standard ice cream scoop, portion the cookie dough onto the parchment paper, about 3 inches apart. Wrap the baking sheets in plastic wrap and refrigerate for one hour or up to one week.
Preheat an oven to 400 degrees. Bake the cookies 9-11 minutes until the cookies are browned on the edges and just beginning to brown in the center. Cool the cookies completely on the sheet pan before transferring to a plate or airtight container for storage. Cookies will keep fresh for up to 5 days stored in an airtight container at room temperature.