Who can argue with a batch of just FIVE cookies? It’s the ideal amount to hoard for the weekend, or to share with someone really nice (or someone you wish were nicer!) That’s why we have to call them perfect. That, and the fact that they are delicious on their own or with any sorts of add-ins you come up with. I put flaked coconut in mine, but you can let yourself be inspired by any number of other mixer-ideas. Take, for example, Momofuku Milk Bar’s Compost Cookies. Pastry chef Christina Tosi adds pretzels, potato chips, coffee grounds, oatmeal, butterscotch chips, graham cracker crumbs… you see?
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or a piece of parchment paper.
In a medium bowl, cream together the softened butter and both sugars. Add the egg yolk (use the white in one of these recipes) and flavoring, and mix well. Thoroughly mix in the flour, baking soda, and salt. Now it’s up to you! What add-ins are you hankering for this weekend? Depending on what you want to put in, generally add 1/4 cup of each mix-in. Lower that to 2 tablespoons of each if you are adding more than two things, or increase it to 1/2 cup if you are adding only one mix-in. For example, I added 1/4 cup of chocolate chips and 1/4 cup of flaked coconut. Got it? Perfect.
Use a medium cookie scoop or a tablespoon to divide the dough into five equal mounds. Space three inches apart on the baking sheet. Bake for 9-12 minutes, until edges are just starting to turn golden. Do not overbake!
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