Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp (5ml) vanilla bean paste
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Beat the softened butter and granulated sugar on medium high speed for 2-3 minutes until the mixture is pale and fluffy. Note: This creates the air pockets needed for lift.
  2. Add the egg, vanilla extract, and vanilla bean paste, beating until the mixture is completely smooth and emulsified. Note: Make sure the egg is room temperature so it doesn't curdle the butter.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry flour mixture to the wet ingredients on low speed, mixing only until the last streaks of flour disappear. Note: Overmixing here develops too much gluten, making the cookies tough.
  5. Scoop rounded tablespoons of dough onto parchment lined baking sheets, spacing them 2 inches apart.
  6. Bake at 350°F (175°C) for 8-10 minutes until the edges are barely golden but the centers still look slightly underbaked.
  7. Allow cookies to firm up on the hot pan for about 5 minutes before transferring to a wire cooling rack.
  8. Once cooled, store in an airtight container to keep them soft.