Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper to prevent sticking.
  2. Beat the softened butter and dark brown sugar together on medium-high speed until the mixture looks pale and fluffy (about 2-3 minutes).
  3. Add the egg and vanilla extract, beating on medium speed until fully emulsified and smooth.
  4. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon until no clumps remain.
  5. Slowly fold the dry ingredients into the wet mixture on low speed; stop the moment the flour streaks disappear to avoid over-mixing.
  6. Use a cookie scoop to form balls of dough (about 2 tablespoons each) and place them 2 inches apart on the sheet.
  7. Bake for 9–11 minutes, removing the cookies when the edges are set but the centers remain soft.