Ingredients:

  • ¼ cups All-Purpose Flour (280 g), spooned and leveled
  • ½ teaspoon Baking Soda (2.5 g)
  • ½ teaspoon Fine Sea Salt (3 g)
  • cup (227 g) Unsalted Butter, softened to cool room temperature
  • cup (200 g) Granulated White Sugar
  • Large Eggs, room temperature
  • teaspoons Pure Vanilla Extract

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set the dry mixture aside.
  2. In the bowl of your electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy (about 3 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet ingredients on low speed until just combined. Do not overmix; stop as soon as streaks of flour disappear.
  5. Form the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the refrigerator for a minimum of 30 minutes to prevent excessive spreading.
  6. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  7. Scoop rounded tablespoons (or use a 1.5 oz scoop) of the chilled dough and place them 2 inches apart on the prepared sheets. Lightly flatten the tops with the bottom of a glass for a thinner cookie, if desired.
  8. Bake for 10–12 minutes. Cookies should appear set around the edges and just beginning to show the slightest hint of golden brown at the tips.
  9. Let the cookies cool on the baking sheet for 5 minutes to set up, then transfer them carefully to a wire rack to cool completely.