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.
• 1 cup 6 tablespoons or 172 g all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 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.
• 6 tablespoons or 75 g of granulated white sugar
• 1/2 cup (113 g) unsalted butter, very softened

Weight one scrambled egg, and split in half.

Add 1/2 egg with 1 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 6 tablespoons (25 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!