Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1.5 cups (330g) dark brown sugar, packed
  • 0.25 cup (50g) granulated sugar, for rolling
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt

Instructions:

  1. In a large bowl, cream the softened butter and dark brown sugar for at least 3 minutes until the texture is pale and fluffy.
  2. Add the egg and vanilla extract to the butter mixture and continue to mix until fully emulsified.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Fold the dry ingredients into the wet ingredients, stopping the moment no more white streaks of flour are visible to avoid over-mixing.
  5. Using a 2-tablespoon cookie scoop, form dough into mounds and roll each in the reserved granulated sugar.
  6. Place on a heavy-gauge aluminum baking sheet and bake at 350°F (175°C) for 9–11 minutes until edges are set and golden but centers remain soft.