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Supplies
Ingredients
Directions
1
PREP: Leave 1 egg out to room temp and soften the 1 cup of butter.
2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
3
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
4
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
5
Weight one scrambled egg, and split in half.
6
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.
7
Add in the dry ingredients. Mix on low speed just until combined.
8
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.
9
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.)
10
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!
Notes
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