Ingredients:

  • cup (2 sticks) unsalted butter, softened
  • cup granulated sugar
  • /2 cup light brown sugar, packed
  • large eggs, room temperature
  • teaspoons pure vanilla extract
  • cups all-purpose flour, spooned and leveled
  • teaspoon baking soda
  • /2 teaspoon cream of tartar
  • /2 teaspoon fine sea salt
  • /4 cup extra granulated sugar for rolling (Optional)

Instructions:

  1. Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
  2. In the stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes). Scrape down the bowl halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix; a few flour streaks are acceptable.
  5. Wrap the dough tightly in plastic wrap, flatten slightly into a disc, and chill for a minimum of 1 hour, or until firm enough to scoop.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop rounded tablespoons of dough. Optional: Roll the dough balls lightly in extra granulated sugar. Place dough balls about 2 inches apart on the prepared sheets.
  8. Bake for 9–11 minutes. The edges should be set and lightly golden, but the centres must still look slightly puffed and underdone for maximum chewiness.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.