PREP: Leave 1 egg out to room temp and soften the 1 cup of butter.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
• 2 3/4 cups (344 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

In a large bowl, cream the very softened butter and sugar together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
• 3/4 cup (150 g) granulated white sugar
• 1 cup (227 g) unsalted butter, very softened

Add in the egg and 2 tsp of vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.

Add in the dry ingredients. Mix on low speed just until combined.

Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in 1/4 cup (50 g) of granulated white sugar.

Bake 6-8 cookies at a time. Place the cookie dough balls at least 2 inches apart on the baking sheets. Slightly flatten each ball and form into a circle as best as you can. (See photo in the original blog post.)

Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling. Then enjoy!