INGREDIENTS
- 2 1/2 cups (325g) áll purpose flour
- 1 tsp báking sodá
- 1/4 tsp báking powder
- 1 tbsp cornstárch
- 1/2 tsp sált
- 3/4 cup (168g) unsálted butter, room temperáture
- 1 1/2 cups (337g) light brown sugár
- 1 egg
- 1 egg yolk
- 2 tsp vánillá extráct
- 1/3 cup coárse sugár (ádditionál for rolling)
INSTRUCTIONS
- Preheát oven to 350°F (180°C). Line báking sheets with párchment páper or silicone báking máts. Set áside.
- Combine the flour, báking sodá, báking powder, cornstárch ánd sált in á medium sized bowl ánd set áside.
- Creám the butter ánd brown sugár together in á lárge mixer bowl on medium speed until light in color ánd fluffy. You should be áble to see the chánge in color ánd texture háppen ánd know it’s reády.
- Ádd the egg ánd mix until well combined.
- Ádd the egg yolk ánd vánillá extráct ánd mix until well combined.
- Ádd the dry ingredients ánd mix until the dough comes together ánd is combined. Do not over mix.
- Creáte 1 1/2 táblespoon sized bálls of cookie dough. Gently roll into á báll, then roll eách báll in the ádditionál sugár to coát. Set the bálls on the báking sheet.
- Báke cookies for 7-9 minutes. The cookies will spreád ánd the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over báke.
- Remove from the oven ánd állow to cool on báking sheets for 4-5 minutes before tránsferring to á wire ráck to cool completely.
