Ingredients

The following ingredients have 4 Servings
  • 2¾ cups (385g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) salted butter
  • 1½ cups (300g) granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar for rolling cookies

Instruction

  • Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
  • In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • Place the butter and sugar in a large mixing bowl. Use a stand mixer fitted with a paddle attachment and cream on medium-high speed until light in color and fluffy, about 3 minutes.
  • Add egg and vanilla and mix on low for about 30 seconds or until fully incorporated.
  • Slowly add in dry ingredients, being careful not to over mix.
  • Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for this recipe. Roll the dough ball in sugar.
  • Place cookie dough balls on your lined baking sheets. Bake the cookies for 12-13 minutes. Cookies are done when the edges are light golden brown and there is some crackling along the top. Do not over bake, or your cookies will not be as chewy.
  • Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.