Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. This step ensures even distribution of leavening agents for consistent texture.
- In a large bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Scoop tablespoon-sized balls of dough and roll them in the remaining 1/4 cup of sugar. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For a richer flavor, use high-quality vanilla extract.
• Avoid overbaking to maintain the chewy texture.
• Serve with a glass of milk for the ultimate cookie experience.
Food Safety:
• Ensure eggs are fresh and properly stored to avoid foodborne illness.
• Store cookies in an airtight container to maintain freshness.