Keep a batch of these homemade cookie dough balls in the freezer and fresh baked cookies can be yours at a moment's notice!
Make the cookie dough:
Stir the flour, baking powder, baking soda and salt together in a bowl. Set aside. With a stand mixer fitted with the paddle attachment (or in a bowl with handheld electric beaters), beat the butter, shortening, brown sugar and granulated sugar together on medium speed for 3 minutes, until light and fluffy. Stir in the egg and vanilla extract on low speed just until the egg is mixed in. Stir in the flour mixture about 1/4 cup at a time on low speed, letting the flour settle before adding another scoopful. Add the mix-ins, stirring just until they're incorporated throughout the dough. (Add a lesser volume of smaller ingredients like mini chocolate chips, and more of larger ingredients like mini marshmallows) Cover the bowl tightly with plastic wrap and refrigerate overnight to let the dough rest for better texture and flavor.
Make and freeze cookie dough balls:
Line a small rimmed baking sheet with waxed paper. Roll the dough into 1 1/2-inch balls and place on the baking sheet. You don't need to spread them out on the sheet, since they're only freezing — not baking! Freeze the cookie dough balls for about 1 hour until rock-solid, then transfer to a large freezer bag and zip shut. The cookie dough balls will last in a sealed freezer bag for up to 6 months.
Bake the cookies whenever you want them!
Preheat a regular oven or toaster oven to 350˚F. Line a small baking sheet with parchment paper.
Place frozen cookie dough balls about 2 inches apart on the sheet and bake for about 15 minutes, until the cookies are golden brown. Cool for 1 to 2 minutes on the baking sheet before removing and devouring.