Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy.
Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate.
In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight.
Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil.
Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).